Purple Sweet Potato Chiffon Cake 紫薯戚风蛋糕

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Here is another chiffon cake that I’ve baked with purple sweet potato. The cake turned out beautifully. It had a natural pink colour with the embedded purple cubes sweet potato. The cake was soft and cottony and had a subtle taste of sweet potato with every bite.   

Purple Sweet Potato Chiffon Cake 

      Ingredients:
      70g plain flour (sift together with corn flour)
      2tbsp corn flour
      3 egg yolks (about 55g)
      40g sugar
      60ml fresh milk
      1/2 tsp lemon juice
      100g purple sweet potato, mashed 
      60g purple sweet potato, cubes
      50g canola oil

      Meringue
      4 egg whites (about 165g) 
      1/2tsp cream of tartar
      45g sugar

     Method:

• Wash and peel the sweet potatoes, cut into small chunks. Steam sweet potatoes for about 15 minutes  or till soft. Blend 100g with 60ml milk to smooth paste. Dice remaining sweet potato to small cubes, set aside for later use.
• Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
• Combine egg yolks and sugar in another bowl, mix well. Add sweet potato paste and lemon juice, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well. 
• Make meringue – Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
• Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
• Pour 1/2 batter into the prepared a 21cm tube pan and sprinkle sweet potato cubes over it and cover with remaining batter . Gently bang the pan on the table top to release air bubbles. Bake at 2nd lower rack in the oven for about 50 minutes.
• When the is done, remove from oven and turn the pan over. Leave cake to cool in pan.
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