{"id":1984,"date":"2017-07-22T11:23:15","date_gmt":"2017-07-22T03:23:15","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=1984"},"modified":"2017-08-03T11:30:24","modified_gmt":"2017-08-03T03:30:24","slug":"purple-sweet-potato-chiffon-cake","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/purple-sweet-potato-chiffon-cake\/","title":{"rendered":"Purple Sweet Potato Chiffon Cake"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1363094910\">\n\n\t<div id=\"col-537279036\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Purple Sweet Potato Chiffon Cake<\/h1>\n<p><strong>by Julie Yee<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-537279036 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-92958759\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id4304'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-92958759 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1363094910 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-623026085\">\n<style>\n#row-623026085 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n\n\t<div id=\"col-522010167\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong> <span class=\"value\">Dessert<\/span> <strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a065\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a0145\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a012-16 pcs<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Group 1 &#8211; Hand-whisk together<\/strong><\/li>\n<li>70 g Egg yolk<\/li>\n<li>30 g Fine sugar<\/li>\n<li>70 g Corn oil<\/li>\n<li><strong>Group 2 &#8211; Mix Well<\/strong><\/li>\n<li>70 g Warm Water<\/li>\n<li>200 g Mashed Purple Yam<\/li>\n<li><strong>Group 3<\/strong><\/li>\n<li>80 g Hong Kong flour (sifted)<\/li>\n<li>1\/4 teasp Fine salt<\/li>\n<li><strong>Group 4 &#8211; Beat together last using mixer<\/strong><\/li>\n<li>190 g Egg whites<\/li>\n<li>100 g Fine sugar<\/li>\n<li>2 teasp Corn Flour<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-522010167 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-702769380\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1986\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-768x512.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1-48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/purplesweetpotatochiffon5-1.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n[\/row<\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Tray Preparation: 22cm chiffon tin. Oven Preparation: Preheat oven at 170\u00baC for 20mins.<\/li>\n<li>For the Yolk Mixture, follow Steps 3 to 5.<\/li>\n<li>Use a hand whisk to combine (Grp. 1) together.<\/li>\n<li>Pour the liquid mixture (Grp.2) &amp; mix well.<\/li>\n<li>Add in sifted flour &amp; coconut powder (Grp.3) &amp; mix.<\/li>\n<li>For the Egg White Mixture, follow Steps 7 to 11.<\/li>\n<li>Whisk the egg-white lightly.<\/li>\n<li>Add in the corn flour &amp; sugar gently &amp; whisk till stiff.<\/li>\n<li>Fold the Yolk mixture into it.<\/li>\n<li>Bake at low shelf for 10mins, then lower to 160\u00baC and bake for 55mins.<\/li>\n<li>Turn cake tin upside down &amp; cool for 1hr.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!<\/p>\n","protected":false},"author":3,"featured_media":1986,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[76,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - 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