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 )

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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 )

Meringue

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

Preparation

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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.

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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.

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Tips 

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

52 thoughts on “Purple Sweet Potato Chiffon

  • Saturday December 8th, 2018 at 09:01 AM
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    脫模時點解甩唔到既?請問是否有什麼地方錯了?

    Reply
  • Friday July 13th, 2018 at 09:21 AM
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    如果想加油的话,是牛奶90g和油50g 一起加入吗?

    Reply
    • Friday July 13th, 2018 at 10:59 AM
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      牛奶的份量要減少一些
      一起加可以

      Reply
  • Saturday February 25th, 2017 at 09:57 PM
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    想請問紫薯需要過篩嗎? 如不用, 那些根怎去除?

    Reply
    • Saturday February 25th, 2017 at 11:57 PM
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      品質好的幾乎沒根,肥丁就沒有過篩
      如有根過篩也可以

      Reply
  • Wednesday July 27th, 2016 at 05:55 PM
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    紫薯要準備多少?因材料寫100g,但preparation寫140g蓉。謝謝^_^

    Reply
    • Wednesday July 27th, 2016 at 06:41 PM
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      手民之誤, 100 g 是正確的

      Reply
  • Friday April 29th, 2016 at 06:10 AM
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    What means ? Japanese Rise Flour

    Reply
  • Thursday February 4th, 2016 at 08:20 PM
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    很亮啊,会不会做蛋挞,为什么我做的酥皮不分层呢,请赐教

    Reply
    • Sunday November 29th, 2015 at 03:44 PM
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      你有加泡打粉嗎?麵糊裏的酸鹼值會影響花青素的顏色

      Reply
  • Friday November 27th, 2015 at 11:24 PM
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    請問如果我用17cm沒有中空的模,焗的時間大概要幾耐?

    Reply
    • Friday November 27th, 2015 at 11:32 PM
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      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

      Reply
  • Tuesday November 17th, 2015 at 10:04 AM
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    請問沒有新上粉,用低筋粉代替的話, 是否用85g

    Reply
  • Friday November 13th, 2015 at 03:09 PM
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    本想把烤好的蛋糕倒轉放涼, 一反轉整個滑出來. 我那裏做錯? 🙁

    Reply
  • Monday November 9th, 2015 at 03:15 PM
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    我想問問步驟2中蛋黄加入砂糖,請問砂糖的份量是多少?Thank you!

    Reply
    • Monday November 9th, 2015 at 07:04 PM
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      翻譯時不小心Delete了,現已改好

      Reply
      • Monday November 9th, 2015 at 09:22 PM
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        唔該晒!
        我好鍾意你D健康食譜!

        Reply
  • Sunday August 23rd, 2015 at 10:10 PM
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    想問一下,不用中空模可用其他東西代替嗎?例如錫紙盤

    Reply
    • Sunday August 23rd, 2015 at 11:28 PM
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      烤盤的大小影響烘烤的時間,烤盤的物料影響傳熱,更變模具要自己摸索烘烤的溫度與時間

      Reply
      • Monday August 24th, 2015 at 01:51 PM
        Permalink

        謝謝,好專業!

        Reply
  • Friday July 17th, 2015 at 02:59 PM
    Permalink

    可以请教一下, 我尝试做了一个, 但是有点湿, 请问为社么会这样?谢谢。

    Reply
      • Sunday July 19th, 2015 at 01:40 PM
        Permalink

        怎样确定蛋白霜打得足够?

        Reply
        • Sunday July 19th, 2015 at 04:00 PM
          Permalink

          留意步驟 4 下面的圖片,拿起打蛋捧,蛋白霜能拉出尖角的勾

          Reply
  • Friday March 20th, 2015 at 12:25 AM
    Permalink
    Reply
  • Friday March 6th, 2015 at 06:02 PM
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    如只有6吋模。份量怎調整?

    Reply
  • Thursday January 15th, 2015 at 12:08 PM
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    請問可以用紫著粉嗎? 如果用的話, 要先加工一下把它變成蓉, 或直接用粉呢? thanks!

    Reply
  • Sunday November 30th, 2014 at 02:33 PM
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    没上新粉有什么可以代替?

    Reply
  • Tuesday October 28th, 2014 at 11:11 PM
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    請問紫薯蓉做多了,放入雪櫃可保存多少天!如紫薯出左芽是否唔用得?謝謝指教。

    Reply
    • Tuesday October 28th, 2014 at 11:44 PM
      Permalink

      紫薯蓉冰箱可放 3 ~ 4 天,盡快用越好啦
      把出芽的部份切掉可以煮食

      Reply
      • Wednesday October 29th, 2014 at 10:53 PM
        Permalink

        謝謝回覆!

        Reply
  • Saturday October 4th, 2014 at 12:27 AM
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    上新粉是不是跟面粉一起放?

    Reply
  • Monday November 5th, 2012 at 01:26 AM
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    上新粉係日本梗米粉磨成的粉咁是否等同粘米粉 ?

    Reply
    • Monday November 5th, 2012 at 10:19 AM
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      日本梗米和磨成粘米粉的大米不完全一樣但作為代替品是可以的,我覺得上新粉較幼細

      Reply
  • Thursday December 1st, 2011 at 05:15 PM
    Permalink

    請問上新粉用嚟做乜?
    係咪掃入模內?

    Reply
    • Thursday December 1st, 2011 at 05:26 PM
      Permalink

      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

      Reply
  • Wednesday November 30th, 2011 at 12:09 PM
    Permalink

    請問做戚風蛋糕是否一定要用戚風模 因為我無戚風模呀, 一般蛋糕模ok 嗎?

    Reply
    • Wednesday November 30th, 2011 at 05:40 PM
      Permalink

      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。
      如果真係冇,我唯有建議用細小小的模具試下,時間縮短d,不過效果未必相同

      Reply

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