The other day I visited kokken69's blog , a photo of murasaki imo chiffon cake had caught my eyes. The purple bits of the cake are so beautiful and pleasant . And I also wondered how the cake tasted like with sweet potato in it. So I decided to bake one for myself. After baking, I did not wait for the cake to cool down completely. as a result I spoiled the appearance of the cake slightly when I removed from the mould. Ha..haha..luckily the cake was still in one piece. Yum..yum.
The cake was soft and moist and does not stick to the sides of your mouth like other dry cakes. I recommend the cake to go along with a nice hot cup of coffee/tea. the cake has a firmer texture compared to the plain chiffon cake probably due to the presence of the sweet potato. Some say it has the taste of sweet potato but others do not think so. it is quite a different kind of chiffon which is worth trying.
For those who like a stronger taste, u may use fresh milk/coconut milk instead of plain water. I have changed the recipe slightly here and there. Please visit kokken69.blogspot.com for her recipe.
- 220 g egg white (about 6 large eggs)
- 100 g caster sugar
- 1/4 tsp cream of tartar
- egg yolk 80 g (about 5 large eggs)
- water 100 g
- corn oil 80 g
- lemon juice 15 ml/cc
- sweet potato 100 g (steamed and mashed)
- plain flour 100 g
- 1/2 tsp baking powder
- caster sugar 20 g
- sweet potato 140 g ( cut into cubes and steam)
1. whisk egg yolk with mashed potato. Add in water,sugar and lemon juice. Then add in oil. Whisk well to emulsify the oil.
2. Fold in sifted flour and baking powder, until flour is well incorporated into the egg yolk mixture.
3. In a separate bowl, whisk egg white till stiff but not dry. Fold into the yolk mixture carefully, then add in the potato cubes using a spatula.
4. Pour batter into a 23 cm/9" chiffon cake tin.
5. Bake the cake at 165 C for 45 minutes or until cooked.
6. Remove cake from oven and invert the pan to cool.