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.
To do so, the sweet potatoes have to be peeled and cut, then steamed until they are soft.
Add the milk to the larger portion of sweet potatoes and blend until smooth. Set this aside.
In a mixing bowl. beat together egg yolks and sugar until the mixture turns light and fluffy.
Add the oil and continue mixing.
Add the sweet potato and milk mixture, as well as lemon juice, and mix until blended.
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!
So if you are making a light chiffon cake, or a soft cottony cake, then Prima Superlite flour is your best choice.
In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar and continue whisking.
Gradually add the sugar while whisking until firm peaks form.
Add 1/3 of the meringue to the egg yolk mixture. Mix it in.
Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks remain.
Pour 1/3 of the batter into a tube pan. Scatter half of the cubed sweet potato on the batter.
Pour the second 1/3 of the batter into the tube pan. Repeat with the remaining cubed sweet potato.
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.
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.
This cake is so, so pretty!
And yummy too!
Enjoy!
ON-GOING WORKSHOPS
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
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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
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Date: Saturday 4 February 2017
Workshop: Hands-on Bread Loaves and Buns Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
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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
- 4 egg yolks
- 93g Prima Superlite or Cake flour, sifted
- 2 1/2 tablespoons corn flour, sifted
- 1/4 teaspoon baking powder, sifted
- 53g caster sugar
- 80ml milk
- 1/4 teaspoon lemon juice
- 133g sweet potato, mashed
- 80g sweet potato, cubed
- 67ml canola oil
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 60g caster sugar
- Baking Time: 35 minutes
- 5 egg yolks
- 117g Prima Superlite or Cake flour, sifted
- 3 tablespoons corn flour, sifted
- 1/4 teaspoon baking powder, sifted
- 67g caster sugar
- 100ml milk
- 1/4 teaspoon lemon juice
- 167g sweet potato, mashed
- 100g sweet potato, cubed
- 83ml canola oil
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 75g caster sugar
- Baking Time: 45 minutes
- 6 egg yolks
- 140g Prima Superlite or Cake flour, sifted
- 4 tablespoons corn flour, sifted
- 1/2 teaspoon baking powder, sifted
- 80g caster sugar
- 120ml milk
- 1/2 teaspoon lemon juice
- 200g sweet potato, mashed
- 120g sweet potato, cubed
- 100ml canola oil
- 6 egg whites
- 1 teaspoon cream of tartar
- 90g caster sugar
- Baking Time: 55 minutes
- 7 egg yolks
- 163g Prima Superlite or Cake flour, sifted
- 4 1/2 tablespoons corn flour, sifted
- 1/2 teaspoon baking powder, sifted
- 93g caster sugar
- 140ml milk
- 1 teaspoon lemon juice
- 233g sweet potato, mashed
- 140g sweet potato, cubed
- 117ml canola oil
- 7 egg whites
- 1 teaspoon cream of tartar
- 105g caster sugar
- Baking Time: 65 minutes
- Peel and cut the sweet potatoes then steamed until they are soft.
- Add the milk to the larger portion of sweet potatoes and blend until smooth. Set this aside.
- In a mixing bowl. beat together egg yolks and sugar until the mixture turns light and fluffy.
- Add the oil and continue mixing.
- Add the sweet potato and milk mixture, as well as lemon juice, and mix until blended.
- Finally add the dry ingredients (Prima Superlite flour, corn flour and baking powder) and mix until just combined.
- In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar and continue whisking.
- Gradually add the sugar while whisking until firm peaks form.
- Add 1/3 of the meringue to the egg yolk mixture. Mix it in.
- Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks remain.
- Pour 1/3 of the batter into a tube pan. Scatter half of the cubed sweet potato on the batter.
- Pour the second 1/3 of the batter into the tube pan. Repeat with the remaining cubed sweet potato.
- 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.
- 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.
- I use 65g eggs for all my bakes, unless otherwise stated.
- Baking times may vary, depending on your oven.
Dear Diana,
I always read your website and I love all the cakes your made. I have tried a few chiffon cake but when I remove them from my cake tins ,they always stick and did not come out clean. So even I use some nice design cake tins the shapes of the cakes didn’t come out,they always stick to to tins and not easy to take out. Please advice.
Happy new year.
Regards,
Aichoo.
Hello Diana – Thanks for sharing the recipe. Your instructions had baking powder but your recipe is missing it. I put about 1/4 teaspoon of baking powder and it turned out ok. Also used coconut milk.. Smells like bubur cha cha.. Love the purple-pinkish tone.
I love flavor of sweet potato, if i use sugar, can this cake keep this flavor completely? Could you give me some advise to choose sweet potato, I always have trouble when choose it. Thank for your recipe!
Can’t wait to try this! However, I’m having trouble with measuring liquid with odd measurements like 83ml. Any tips? Thank you!
Hi you can weigh 83g.
Thank you for replying. Can I assume that I can do the same with milk and water? I used to think that I can only do 1ml = 1gr with water. Thank you!
yes you can with all liquids.
Thank you so much, Diana! can’t wait to try 🙂
you are welcome! have fun baking!