I saw a beautiful purple sweet potato chiffon cake from a Facebook cake group. It was decorated with purple whipped cream and dotted with fruits. It won a lot of likes. I tried it today. Real sweet potato mash was used. It did not return the charming purple or violet colour as expected. Purple sweet potato mash dotted here and there. But it was wonderfully soft. I liked it and decided to show it raw / natural. The cake piece bounced back after pressing. Isn’t it delightful? My intention is to share soft and bouncy chiffon cake, not to get many ‘likes’ with artificial colouring or redundant decoration. Agree?
4 egg yolks
25g sunflower seed oil
75g cake flour (sieved twice in advance)
50g fresh milk
Purple potato mash 70g
(After the purple potato is steamed, press it into a mashed potato while it is hot. It will be smoother if it is passed through a sieve again. I did not.)
4 egg whites
0.7 tsp lemon juice
Add 1/3 sugar to the egg yolks and stir until smooth. Add the remaining sugar and stir until light yellow.
Add the sunflower seed oil to the egg mixture and mix well, followed by the purple sweet potato mash. Mix well. Add fresh milk and mix well.
Sieve the cake flour again and fold it in to the cake mixture in 3 batches.
Whisk the egg whites until bubbles are formed. Then add lemon juice and sugar (in 2 batches) and beat until soft peaks form.
Add 1/3 of the meringue to cake mixture and mix well. Pour it back into the remaining meringue and mix well.
Pour the mixture into a chiffon cake mould. Tap twice on the table. Put it into the preheated oven and bake at 170°C for about 25 minutes.
Inverse the cake immediately after taking it from the oven. Let cool and remove the cake from the cake pan.