PURPLE SWEET POTATO CHIFFON - 紫薯戚风蛋糕

Ingredients:

100g purple sweet potatoes
7 tbs milk
4 egg yolks
20g castor sugar
Pinch of salt
50ml canola oil
85g cake flour

Meringue 
4 egg whites
50g white sugar
Few drops of lemon juice

Method:

- Preheat the oven to 170C.

- Steam the sweet potatoes until very soft. Using a fork, mash the sweet potatoes.

- Whisk together the egg yolks, sugar, salt and oil until combined. Add the sweet potatoes mixture and beat until blended and smooth. Sift in the flour (mix flour in zig-zag motion) and beat until smooth. 

- In another bowl, beat the egg whites, sugar and lemon juice until stiff peaks formed. Add 1/3 of the beaten egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth.

- Pour the batter into chiffon tin.

- Tap the chiffon tin on your kitchen counter to get rid of large air bubbles trapped in the chiffon cake.

- Place the chiffon tin into the oven and bake for 35-40 minutes or until the cake is cooked through (test with skewer).

- Remove the chiffon cake from the oven, invert the cake to cool on a cooling rack. Only attempt to unmould the chiffon cake from its tin when it is cooled fully. (I use hand unmoulding method)

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.