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


Labels:

Comments

  1. ann lowNovember 7, 2011 at 6:28 PM

    WOW! That's a very pretty colour and definitely a healthy cake. I'm going to get some purple sweet potato soon to this recipe. Thanks for sharing, Cheah :)

    ReplyDelete
  2. Sokehah cheahNovember 7, 2011 at 9:03 PM

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

    ReplyDelete
  3. lenaNovember 7, 2011 at 10:01 PM

    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
  4. JeannieNovember 7, 2011 at 11:05 PM

    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
  5. AmeliaNovember 8, 2011 at 12:15 AM

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

    ReplyDelete
  6. TorviewtorontoNovember 8, 2011 at 1:41 AM

    colourful cake looks wonderful

    ReplyDelete
  7. chow and chatterNovember 8, 2011 at 2:16 AM

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

    ReplyDelete
  8. AnonymousNovember 8, 2011 at 7:46 AM

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

    ReplyDelete
  9. Yummy BakesNovember 8, 2011 at 9:04 AM

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

    ReplyDelete
  10. ElinNovember 8, 2011 at 11:38 AM

    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
  11. ShirleyNovember 8, 2011 at 1:00 PM

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

    ReplyDelete
  12. Sonia ~ Nasi Lemak LoverNovember 8, 2011 at 4:07 PM

    Beautiful and nice chiffon!

    ReplyDelete
  13. Sokehah cheahNovember 8, 2011 at 11:49 PM

    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
  14. Sokehah cheahNovember 8, 2011 at 11:58 PM

    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
  15. AliceNovember 9, 2011 at 12:27 AM

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

    ReplyDelete
  16. Angie's RecipesNovember 9, 2011 at 1:39 AM

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

    ReplyDelete
  17. tigerfishNovember 9, 2011 at 6:14 AM

    nice color! makes chiffon cake more unique and interesting.

    ReplyDelete
  18. Belly Good CookingNovember 9, 2011 at 9:03 AM

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

    ReplyDelete
  19. Sokehah cheahNovember 9, 2011 at 11:42 AM

    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
  20. Biren @ Roti n RiceNovember 10, 2011 at 1:09 PM

    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
  21. Sokehah cheahNovember 10, 2011 at 4:16 PM

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

    ReplyDelete
  22. penny aka jeroxieNovember 13, 2011 at 7:15 PM

    The colour is so so pretty!

    ReplyDelete
  23. AnhNovember 15, 2011 at 7:27 AM

    Pretty, pretty color!

    Thanks for joining WHB!

    ReplyDelete
  24. Sokehah cheahNovember 15, 2011 at 4:13 PM

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

    ReplyDelete
  25. Johanna GGGNovember 15, 2011 at 7:08 PM

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

    ReplyDelete
  26. Sokehah cheahNovember 17, 2011 at 1:49 AM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe