I'm back from my trip to Seoul! Lots to talk about and lots to share, I just need time to settle back into the usual routine (aka work, big sigh.).
Anyway, before I left for Seoul, I had some purple sweet potatoes in the house that needed using up. I decided to make something with them before I left for my vacation, thus, the purple sweet potato chiffon cake.
Purple sweet potato chiffon
Steamed purple sweet potato
I'm not a very big fan of chiffon cakes, thus I rarely bake any chiffon cakes. However, I thought that perhaps I should break out of my usual mold and bake something different. I thought that this recipe yielded quite a nice chiffon cake that was soft. The sweet potato flavour was not very promnient, so thank gosh for the sweet potato pieces that were scattered throughout the chiffon that saved the day.
I might be tempted to try making other chiffon cakes again, mostly probably because I think my tiny chiffon molds are very under-utilised (tsk tsk), and that the mini chiffon cakes turned out really cute. ;)
Purple sweet potato chiffon (adapted from Sherie at Maameemoomoo)
(makes 2 small 4.5" chiffons and 3 medium cupcakes)
100g purple sweet potato (steamed and mashed)
3 tbsp low fat milk
juice from 1/4 lemon
3 egg yolks
20g brown sugar
pinch of salt
50ml vegetable oil
3 tbsp water
86g top flour
4 egg whites
50g caster sugar
Steam sweet potato, add milk and lemon juice and mash to mix.
Whisk together all ingredients in (A). Add in the mashed sweet potato and mix well. Sieve in (B) and whisk to combine.
Whip egg whites in (C), adding sugar in when foamy, and continue whipping till stiff.
Add half of the beaten egg white mixture into egg yolk mixture and mix well with a spatula.
Pour the egg yolk mixture into the remaining beaten egg white and mix well.
Pour batter into chiffon molds. Bang the cake pan a couple of times to release air bubbles in the batter.
Bake at 180C for 30 minutes or till cooked.
Invert the cake and cool it completely in the tin.