Purple Sweet Potato Chiffon

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You can expect this, don’t you? (^^) I have recently just baked some Purple Sweet Potato Rose Buns, so I would definitely be coming up with something else with the remaining sweet potato. Hehe… that’s how I clear my fridge all the time. In order not to let the family be sick of eating the same stuff, I would try a variety of bakes or dishes with the same ingredient. However, I have been tied up with lots of stuff at home and at school and since I was busy with Jaz’s Frozen Elsa birthday cake, I had to do something simple. And so, I decided to bake a chiffon (yes, again!) out of it.

Shall not be so long-winded anymore in this post on my love relationship with chiffons (^^) Will just go straight into the recipe.

{RECIPE}

Ingredients

5 egg yolks
5 egg white
110 cake flour
100g castor sugar (divided)
1/4 tsp baking powder
1/2 tsp vanilla extract
60ml oil
60ml coconut milk
100g mashed sweet potato puree
a drop of violet colouring (optional)

Method 
1. Sift the cake flour and baking powder together.
2. Add 1/2 of the sugar (50g) to the egg yolks and beat till creamy and fluffy. Add in the mashed potato and mix well.
3. Add 1/3 of the coconut milk to the batter and mix well, follow by 1/3 of flour mixture and fold in well. Continue with another 1/3 of the coconut milk and 1/3 of the flour mixture. Repeat until the coconut milk and flour mixture are used up.
4. Add in a drop or two of the violet/purple food colouring (optional) and mix till blended.
5. Add in vanilla extract and oil, gently mix well.
6. Beat egg whites till foamy. Add in the remaining sugar and continue to beat till firm peaks are formed.
7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and fold in the mix well.
8. Pour batter into chiffon cake mould (I used a 17cm mould). Gently knock the sides of the mould to release air bubbles trapped inside.
9. Bake in pre-heated oven at 150 degree for 60 minutes. Remove from oven, invert the mould and set aside for about 30 mins (I let it cool for an hour).
10. Once cooled, unmould the cake.

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