sweet potato chiffon cake

I love sweet potatoes.

I love eating them in Asian desserts – like in bubur cha cha, or cooked in a sweet ginger syrup, or even when made into fritters.

When I was a kid, the people who lived just below our apartment operated a “shop” selling vegetables and banana fritters from their kitchen. In those days, we could buy food from our neighbors. I remember bringing my bowl upstairs to the eighth floor to queue for Lor Mee (卤面). A bowl of lor mee then cost only 50 cents!

Anyway, I digress.

Back then, we didn’t have purple sweet potatoes. So you can imagine how thrilled I was the first time I saw purple sweet potatoes! I think these sweet potatoes are so gorgeous!

I simply love the deep, deep purple of this variety of sweet potatoes!

Today I am using them to make a chiffon cake. 

IMG_0372

To do so, the sweet potatoes have to be peeled and cut, then steamed until they are soft. 

IMG_0077

IMG_0073

Add the milk to the larger portion of sweet potatoes and blend until smooth. Set this aside.

IMG_0081 IMG_0089

In a mixing bowl. beat together egg yolks and sugar until the mixture turns light and fluffy.

IMG_0092 IMG_0099

Add the oil and continue mixing.

IMG_0106

Add the sweet potato and milk mixture, as well as lemon juice, and mix until blended.

IMG_0109

Finally add the dry ingredients (Prima Superlite flour, corn flour and baking powder) and mix until just combined.

I use Prima Superlite flour to make all my chiffon cakes. Prima Superlite flour is the finest of all the flour produced by Prima Limited and this flour produces cakes that are super light and tender, which is how you want a chiffon cake to be!

Prima superlite

So if you are making a light chiffon cake, or a soft cottony cake, then Prima Superlite flour is your best choice.

IMG_0113 IMG_0116

In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar and continue whisking.

IMG_4132

Gradually add the sugar while whisking until firm peaks form.

IMG_6421

Add 1/3 of the meringue to the egg yolk mixture. Mix it in.

IMG_0122 IMG_0132

Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks remain.

IMG_0135

Pour 1/3 of the batter into a tube pan. Scatter half of the cubed sweet potato on the batter.

IMG_0139

Pour the second 1/3 of the batter into the tube pan. Repeat with the remaining cubed sweet potato.

IMG_0146

Finally pour the remaining batter to cover the sweet potato. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. 

IMG_0152

Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

IMG_0386

This cake is so, so pretty!

And yummy too!

IMG_0408

Enjoy! 

ON-GOING WORKSHOPS 

IMG_9838

Date: Friday 20 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_9954 - Copy

Date: Saturday 4 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Sweet Potato Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks
  2. 93g Prima Superlite or Cake flour, sifted
  3. 2 1/2 tablespoons corn flour, sifted
  4. 53g caster sugar
  5. 80ml milk
  6. 1/4 teaspoon lemon juice
  7. 133g sweet potato, mashed
  8. 80g sweet potato, cubed
  9. 67ml canola oil
  10. 4 egg whites
  11. 1/2 teaspoon cream of tartar
  12. 60g caster sugar
  13. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 117g Prima Superlite or Cake flour, sifted
  3. 3 tablespoons corn flour, sifted
  4. 67g caster sugar
  5. 100ml milk
  6. 1/4 teaspoon lemon juice
  7. 167g sweet potato, mashed
  8. 100g sweet potato, cubed
  9. 83ml canola oil
  10. 5 egg whites
  11. 1/2 teaspoon cream of tartar
  12. 75g caster sugar
  13. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 140g Prima Superlite or Cake flour, sifted
  3. 4 tablespoons corn flour, sifted
  4. 80g caster sugar
  5. 120ml milk
  6. 1/2 teaspoon lemon juice
  7. 200g sweet potato, mashed
  8. 120g sweet potato, cubed
  9. 100ml canola oil
  10. 6 egg whites
  11. 1 teaspoon cream of tartar
  12. 90g caster sugar
  13. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 163g Prima Superlite or Cake flour, sifted
  3. 4 1/2 tablespoons corn flour, sifted
  4. 93g caster sugar
  5. 140ml milk
  6. 1 teaspoon lemon juice
  7. 233g sweet potato, mashed
  8. 140g sweet potato, cubed
  9. 117ml canola oil
  10. 7 egg whites
  11. 1 teaspoon cream of tartar
  12. 105g caster sugar
  13. Baking Time: 65 minutes
Instructions
  1. Peel and cut the sweet potatoes then steamed until they are soft.
  2. Add the milk to the larger portion of sweet potatoes and blend until smooth. Set this aside.
  3. In a mixing bowl. beat together egg yolks and sugar until the mixture turns light and fluffy.
  4. Add the oil and continue mixing.
  5. Add the sweet potato and milk mixture, as well as lemon juice, and mix until blended.
  6. Finally add the dry ingredients (Prima Superlite flour, corn flour and baking powder) and mix until just combined.
  7. In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar and continue whisking.
  8. Gradually add the sugar while whisking until firm peaks form.
  9. Add 1/3 of the meringue to the egg yolk mixture. Mix it in.
  10. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks remain.
  11. Pour 1/3 of the batter into a tube pan. Scatter half of the cubed sweet potato on the batter.
  12. Pour the second 1/3 of the batter into the tube pan. Repeat with the remaining cubed sweet potato.
  13. Finally pour the remaining batter to cover the sweet potato. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  14. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  15. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. I use 65g eggs for all my bakes, unless otherwise stated.
  2. Baking times may vary, depending on your oven.
Adapted from anncoojournal
Adapted from anncoojournal
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

You might also want to try: