Skip to main content
logo
Food Advertising by

Purple Sweet Potato Cake



Has anyone seen green potatoes before?  I haven't and don't think anyone has.  But my cake turned out to be green!  There must be some metamorphosis in the baking process .......... purple plus brown sugar and egg which is yellow.  I used the purple sweet potatoes that I bought from Cameron Highlands and mistakenly used brown sugar which should have been caster.

Before I put the cake in the oven, the batter was still purplish and voila I was pleasantly surprised to find a green cake staring at me upon opening the oven door.  Nevertheless, my neighbour savoured some and he said it was  unique and tastes good.



topped with chopped walnuts








Mmmm ..........  green with envy ................. but yummy


Recipe for Purple Sweet Potato Cake

Ingredients
  • 13 oz mashed sweet potatoes (purple ones in this case)
  • 12 oz Plain Flour
  • 1 cup Canola Oil
  • 4 eggs
  • 2  Tsp Baking Powder
  • 2  Tsp Baking Soda
  • 1/2  Tsp Salt
  • 7  oz Brown/Caster sugar
  • 4 Tbsp chopped Walnuts - to put in bottom of Bundt tin
  • 1  Tsp Vanilla
  • 8 Tbsp water
Method
  1. Lighly grease and flour a Bundt tin.  Toss in the chopped walnuts and shake a bit.  Set aside.
  2. Sift the flour with the baking powder, baking soda, salt, set aside.
  3. Wash the sweet potatoes, steam till soft, remove the skin and mash it up.  Purple sweet potatoes are quite dry, so  need to add in  water at this juncture to mash it into a paste.  Leave aside.
  4. Cream the eggs and sugar  till light, creamy and thick.
  5. Slowly add in the oil and vanilla, mix well.
  6. Add in the sweet potato paste and mix thoroughly.
  7. On low speed, slowly fold in the flour mixture and mix thoroughly scraping from the bottom of the mixing bowl.      
  8. Slowly pour the batter into the Bundt tin and bake in a preheated oven at 180 deg C for about 50 to 55 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven and let cool on the rack for about 5 mins, then invert the cake and let it cool completely.

Comments

  1. I love sweet potatoes, never tried a cake, will try this one. Yes I agree it must have been the brown sugar that caused it to go greeeen!

    ReplyDelete
  2. For as long as it tastes good right. They may not have the best color but they are unique.

    ReplyDelete
  3. Shirley
    I tried with colour pencils, purple with brown, no green, purple with orange, a tinge of green, purple with yellow (egg yolks) more green. So, this is the culprit, but eggs is an important ingredient can't do without.

    Divina Pe
    I was a bit disappointed when I saw the green cake but luckily it tasted good, find that it tasted better overnight.

    ReplyDelete
  4. How weird but at least it still tastes good!

    ReplyDelete
  5. pegasuslegend
    Thanks, a bit weird though.

    penny aka jeroxie
    Is a discovery, fortunately it tastes good.

    Simply Life
    Thanks for compliment.

    ReplyDelete
  6. I love quick bread and this one looks fabulous!

    ReplyDelete
  7. I think sweet potato goes well with anything!And this is a fabulous recipe. Who cares it is green or blue!!!=)

    ReplyDelete
  8. Looks good! Wonder why it turned out GREEN?! Either way, as long as it tastes yummy, doesn't matter!

    ReplyDelete
  9. looks interesting, I love it:)

    ReplyDelete
  10. wah aunty chuah! you are really good in baking and cooking!!the blog design and photos look great~good work!
    this cake is unique, gonna try it one day XD

    ReplyDelete
  11. Hi Kai Ling
    Thanks for dropping by my blog, and thanks for the compliments. Yes, do try this cake, tastes good.

    ReplyDelete
  12. Oh Cheah, I also don't quite understand why green??
    Firstly I think my sweet potatoes were in dark purple color and secondly like you've said because of the brown sugar. But as long as it nice, really doesn't matter.

    ReplyDelete
  13. Hi Anncoo
    I got shocked when I cut up the cake!

    ReplyDelete
  14. The reason that the cake turns green is because you used baking powder and baking soda. You need to use self-rising flour instead and the cake will become a rich dark purple. See cooking FAQ here:
    http://www.stokesfoods.com/recipes.htm

    ReplyDelete
  15. jsy
    Thanks for the info. Will experiment again.

    ReplyDelete
  16. Sweet potato seems to be in everything these days doesn't it? I would never have thought to pair it with cake, but it sounds like it's worth a try!

    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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por