Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 145 mins Serves : 12-16 pcs
INGREDIENTS:
- Group 1 – Hand-whisk together
- 70 g Egg yolk
- 30 g Fine sugar
- 70 g Corn oil
- Group 2 – Mix Well
- 70 g Warm Water
- 200 g Mashed Purple Yam
- Group 3
- 80 g Hong Kong flour (sifted)
- 1/4 teasp Fine salt
- Group 4 – Beat together last using mixer
- 190 g Egg whites
- 100 g Fine sugar
- 2 teasp Corn Flour
DIRECTIONS:
- Tray Preparation: 22cm chiffon tin. Oven Preparation: Preheat oven at 170ºC for 20mins.
- For the Yolk Mixture, follow Steps 3 to 5.
- Use a hand whisk to combine (Grp. 1) together.
- Pour the liquid mixture (Grp.2) & mix well.
- Add in sifted flour & coconut powder (Grp.3) & mix.
- For the Egg White Mixture, follow Steps 7 to 11.
- Whisk the egg-white lightly.
- Add in the corn flour & sugar gently & whisk till stiff.
- Fold the Yolk mixture into it.
- Bake at low shelf for 10mins, then lower to 160ºC and bake for 55mins.
- Turn cake tin upside down & cool for 1hr.