Sweet Potato Chiffon Cake

 Sweet Potato 

Chiffon Cake

 

Chiffon cake with sweet potato,
it's very fluffy, light and soft 

You can drizzle with the powdered sugar glaze, caramel glaze
or sprinkle powdered sugar over the cake.

 

 

      Ingredients          

For 6-inch tube cake pan

 

Egg yolk    3
Sugar  1/4 cup (30g)
Honey 1 teaspoon
Vegetable oil  35ml
Sweet potato (peeled, cooked and mashed)  1/4 cup (70g)
Milk  60ml
Cake flour  1/2 cup (70g)

Egg white  3
Lemon juice 1 teaspoon
Sugar  1/4 cup (40g)

 

 

🌳🌳🌳🌳🌳

 

 

Don't need grease pan

Preheat oven to 170°C / 340°F .

 

Sweet potato 

(peeled, cooked and mashed)  

In a large bowl,  whisk the egg yolks and sugar together

and then add honey and vegetable oil ,

mix all together

 

 

Add sweet potato, mix together

and then add milk and mix well

 

 

Add sifted flour 

 

 

 

Whisking until smooth,

and set aside.

 

 

In another large bowl, 

 beat the egg whites and lemon juice with a hand mixer

When egg whites are foamy ,
add sugar in batches,
and beat egg white until stiff peaks

 

 

Pour 1/3 of the meringue into cake batter,

and mix well
and then repeat with the remaining meringue
until the cake batter is evenly combined.

 

 

Pour the batter into cake pan ,

and tap the cake pan to release air bubbles

Bake at 170°C / 340°F for 35-40minutes
until top is golden brown  
and a skewer inserted in the center comes out clean

 

 

Put cake pan upside down to cool completely,

then remove cake from pan

 

 
 

 

 

 

  

 

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