Skip to main content

Purple sweet potato chiffon cake


P urple sweet potato chiffon cake has been on my 'wanted' list for a long, long time.  I adapted the recipe from 'Do what I like' but tweaked it a bit to suit my 23 cm chiffon cake pan.  I was delighted to be rewarded with a pinkish purplish cake with bits of potato cubes that didn't sink to the bottom!
The highly nutritious purple sweet potato is the latest food item to be presented to the general public as a potential superfood.  The colour is the important part as it is this purple colour which is responsible for the amount of anthocyanim in the potato.  Anthocyanim which produces red, blue or purple colours in different types of food can also be found in blueberries, red grapes and red cabbage.  However,  the purple sweet potato has a higher concentration of the chemical than any other species of potatoes.  This is effective for lowering hypertension and is one of the best foods that one can eat to prevent cancer.



















I truly love the texture and taste of this soft, light chiffon cake and the colour is just adorable.  This recipe is a keeper for sure!

Recipe for Purple sweet potato chiffon cake

Ingredients

A)  150 gm  (nett wt.) sweet potatoes, steamed and smashed
      4.1/2  Tbsp milk
B)  4.1/2  egg yolks
     30 gm caster sugar
     75 ml canola/corn oil
     4.1/2  Tbsp water
     pinch of salt
C)  120 gm superfine flour
D)  6 egg whites
      75 gm caster sugar
      3/4  tsp cream of tartar
E)  100 gm sweet potatoes steamed and diced into small cubes

Method
  1. Mix (B) with a balloon whisk till well blended.  Add in (A), the sweet potato mixture, mix well.  
  2. Sieve in (C), mix till smooth and lump-free with no traces of flour visible.  If  batter is a bit dry, add in 1 Tbsp to 1.1/2  Tbsp milk.  (Purple sweet potatoes tend to be a bit dry).
  3. Beat the egg whites (D) with cream of tartar till foamy, add in the sugar and beat till stiff but not dry.
  4. Add half the egg white mixture into the egg mixture, mix well with the balloon whisk.  Add the remaining egg white mixture and mix till well combined with no traces of egg whites visible.
  5. Stir in half of (E), mix well.
  6. Pour the mixture into an ungreased 23 cm chiffon cake pan, sprinkle the remaining sweet potato cubes on top.  Give the pan a bang to release any air bubbles.
  7. Place the pan on a lower shelf and bake in a preheated oven @ 180 deg for 15 mins. Lower the temperature to 175 deg. C for another 25 mins. and bake till golden brown.  Test with a skewer till it comes out clean.
  8. Invert the cake immediately onto a wire rack  and once cooled, loosen the cake with a thin knife to unmould.  Let cake cool completely.


I'm submitting this post to  Weekend Herb Blogging # 309  hosted by


Comments

  1. Ann
    You're welcome and I'm sure you'll love the colour of this chiffon.

    ReplyDelete
  2. cheah, i really love the look of your chiffon and the colour especially. With 4.5 eggs, you still managed to get this lovely colour, that's fantastic! thanks for sharing!

    ReplyDelete
  3. When I last bake with sweet potatoes, the cake turned greyish, one blogger said to add lemon juice but yours looks so beautifully pink!

    ReplyDelete
  4. Wow, I love the lovely color. Very beautiful chiffon cake. Yum yum

    ReplyDelete
  5. wow so pretty love this cake these potatoes are also grow in North Carolina "-)

    ReplyDelete
  6. This looks like very originaly cake;) I never made it befor and cant wait to try:)

    ReplyDelete
  7. I love this purplish color - very sweet color and the cake looks good too.

    ReplyDelete
  8. Love the color! And the potato cubes did not sink to the bottom...well done ! I have yet to master the art of making chiffon cake. I love it !

    ReplyDelete
  9. Gosh Aunty Cheah! this is wild! I simply love making the most of natural colours in cooking.

    ReplyDelete
  10. Lena
    You're most welcome. I was thrilled when I saw the colour!

    Jeannie
    I suppose it depends on the type of potatoes.

    Amelia
    Thank you and it's truly yum, yum!

    Torviewtoronto
    Yes, thank you!

    Rebecca
    Oh, then you can try baking with them and see the outcome.

    Dzoli
    If you can get this type of potatoes, you must try to make this.

    ReplyDelete
  11. Yummy Bakes
    This cake is truly very delicious. Give it a try, Chris!

    Elin
    You sure can master the art of making chiffon in time to come!

    Shirley
    Yes, very natural and I didn't add any colouring.

    Sonia
    Thank you.

    ReplyDelete
  12. such a pretty color cake and look so soft and fluffy
    yummy! :)

    ReplyDelete
  13. Light and airy...I can't get enough chiffon cakes!

    ReplyDelete
  14. nice color! makes chiffon cake more unique and interesting.

    ReplyDelete
  15. What a lovely chiffon cake. Like the colour too!!

    ReplyDelete
  16. Alice
    Thanks for dropping by. Yes, this is yummy cake.

    Angie
    Yes, one can't get bored with chiffon cakes.

    tigerfish
    Thank you!

    Belly Good Cooking
    Nice of you to visit. You have a great blog too!

    ReplyDelete
  17. The cake looks very moist and soft. Love the color! Unfortunately I can't get purple sweet potatoes. The only type we have here is orange in color.

    ReplyDelete
  18. Biren
    I suppose you can make with orange coloured sweet potatoes, think it'll look nice too.

    ReplyDelete
  19. Pretty, pretty color!

    Thanks for joining WHB!

    ReplyDelete
  20. Anh
    You're most welcome. Yes, I just fell in love with the colour.

    ReplyDelete
  21. never seen purple sweet potato before but I am in awe of that pastel hue in the cake - so so pretty and delicate

    ReplyDelete
  22. Johanna GGG
    Thanks for visiting. Just hopped over to your blog, very interesting!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…