Pairs well with Purple Sweet Potato Chiffon Cake
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Purple Sweet Potato Chiffon Cake
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A cotton soft and fluffy chiffon cake made with purple sweet potatoes, featuring chunks of purple sweet potatoes for added texture and flavor.
00:55:00 total
Serves 6
medium
Dessert Various
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Ingredients
- egg yolks - 4 (from large eggs about 55-58 gr each (with shell))
- mashed purple sweet potatoes - 67 gr
- sugar - 16 gr (for egg yolks mixture)
- coconut milk - 90 ml (can substitute with dairy or nut milk)
- cooking oil - 27 ml
- purple sweet potatoes - 67 gr (tiny pieces, coated with cake flour)
- ube extract or purple food coloring - 1/2 tsp
- cake flour - 80 gr (plus more to coat purple sweet potato pieces)
- salt - 1/8 tsp
- egg whites - 4 (room temperature)
- cream of tartar or lemon juice or vinegar - 1/4 tsp cream of tartar or 1/2 tsp lemon juice or vinegar (for meringue)
- sugar - 53 gr (for meringue)
Instructions
- Prepare Ingredients: Separate egg yolks and whites. Mash purple sweet potatoes. Cut some purple sweet potatoes into tiny pieces and coat with cake flour.
- Make Egg Yolk Mixture: In a bowl, whisk egg yolks with sugar until pale. Add mashed purple sweet potatoes, coconut milk, cooking oil, and ube extract or purple food coloring. Mix well.
- Add Dry Ingredients: Sift cake flour and salt into the egg yolk mixture. Fold gently until combined.
- Prepare Meringue: In a clean bowl, beat egg whites with cream of tartar (or lemon juice/vinegar) until foamy. Gradually add sugar and beat until stiff peaks form.
- Combine Batter and Meringue: Gently fold the meringue into the egg yolk batter in batches until well incorporated.
- Add Purple Sweet Potato Pieces: Fold in the tiny pieces of purple sweet potatoes coated with cake flour.
- Bake: Pour batter into a 7-inch chiffon tube pan. Bake at 160°C (320°F) for about 55-60 minutes or until a skewer inserted comes out clean.
- Cool and Serve: Invert the pan and let the cake cool completely before removing from the pan. Slice and serve.
