Purple Sweet Potato Chiffon

The chiffon cake turned out beautifully with a natural pastel purple in colour. The cake was soft and cottony and had a subtle taste of sweet potato with every bite.

ingredients ( 20 cm / 8 inch Chiffon )

Egg Yolk Mixture 

  • 4 Egg Yolk
  • 20 g Caster Sugar
  • 1/8 tsp Sea Salt
  • 90 g Fresh Milk
  • 45 g Cake Flour
  • 40 g Japanese Rice Flour
  • 100 g Purple Sweet Potato
  • 50 g Vegetable Oil ( Add with milk , Optional )


  • 5 Egg White
  • 1 tsp Lemon Juice
  • 35 g Caster Sugar


1. Wrap sweet potatoes with aluminium foil and baked in oven at 220ºC for 30 ~ 40 minutes. You may also cook the purple sweet potato in the in a steamer for 20 minutes until soft. But i recommend baking.Peel, and crumble 140 g of the potato into a bowl.

2. In a mixing bowl. Beat egg yolk with caster sugar, sea salt, beat egg yolks until light and fluffy using a electric mixer.  Add little by little mashed sweet potatoes follow by milk. Mix well. Sift in plain flour and rice flour, mix well.

3. Preheat oven to 170°C

4. Make meringue – Combine sugar and cream of tartar. Beat egg whites until foamy. Add lemon juice and beat peaks curl over. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.

5.  Fold 1/2 of egg whites into the yolk mixture and fold gently until combined with a rubber spatula.   How to fold egg white Video Click Here

6. Then pour in the fold egg yolk back to the meringue and fold gently until combined with a rubber spatula.

7. Pour the batter into the prepared cake pan. Gently bang the pan on the table top to release air bubbles.

8. Bake at lower rack in the oven for about 40 minutes. I reduce heat to 160°C for 30 minutes but still get burn. Try to err to the side of caution if you are making it the first time.

9. Test with a toothpick, if nothing stick on it, it is done. Invert cakeon a wine bottle and cool completely in the pan.  Run a thin-bladed knife around the inside of the pan and the center core to remove the cake. Release the cake and run the knife/spatula along the base of the pan to remove the cake.


  • Cover the cake 5 ~ 10 minutes inside oven before finished baking to prevent cake burn or crack.

52 thoughts on “Purple Sweet Potato Chiffon

    1. 時間應該不會相差很遠,進爐 20 分鐘觀察膨脹的情況,如果不再膨脹超過 10 分鐘,聞到香味,蛋糕體應該穩定的了,還要配合你的烤箱溫度,臨場調較就要靠你自己了

    1. 上新粉係日本梗米粉磨成的粉,即是米磨成的粉,比麵粉更幼細,日本人很喜歡用來做做戚風。因為冇用油,全部用麵粉個組織會很實,所以用上新粉代替一半麵粉,做出來的口感可媲美有落油的戚風

    1. 戚風模中空幫助熱力均勻傳達,幫助蛋糕膨脹,其他模可能中間熱力吾到,尤其是呢個無油版,中間有可能脹唔起。

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