purple potato Qifeng cake

How to Make a Purple Sweet Potato Chiffon Cake

Purple sweet potato chiffon cake is a delightful treat, blending the earthy sweetness of purple sweet potatoes with the light, airy texture of chiffon. Here’s a simple guide to baking this vibrant cake.

Ingredients:

For the purple sweet potato puree: 200g steamed purple sweet potatoes, mashed, and cooled. For the cake batter: 4 eggs (separated), 60g sugar, 60g cake flour, 40g vegetable oil, and a pinch of salt.

Steps:

1. Prepare the puree: Mash steamed purple sweet potatoes until smooth. Let cool completely.

2. Mix wet ingredients: In a bowl, whisk egg yolks, 30g sugar, oil, and purple sweet potato puree until well combined. Sift in cake flour and fold gently until no lumps remain.

3. Whip egg whites: In a separate bowl, beat egg whites with salt until frothy. Gradually add the remaining 30g sugar, continuing to beat until stiff peaks form.

4. Combine batter: Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites until just blended. Avoid overmixing.

5. Bake: Pour the batter into a 17cm ungreased chiffon pan. Tap the pan gently to release air bubbles. Bake at 160°C (320°F) for 35-40 minutes, or until a toothpick inserted comes out clean.

6. Cool: Invert the cake immediately and let cool completely in the pan before removing.

Enjoy this visually stunning and delicious cake, perfect for afternoon tea or dessert!