As I said, this blog is to archive food that I cooked for my little boy. Everything written here are genuine.. To be frankly to all, this is my first time EATING sweet potato chiffon cake! No kidding... I never see any store or bakery selling this cake. I only got the idea from google when I have a big packet of purple sweet potato sitting in my fridge that taking up too much space.
Before this, I couldn't imagine how would it taste when a chiffon cake added with sweet potato. I made pandan chiffon, orange chiffon and lemon chiffon before, but my boy only like pandan chiffon. Now, this is the new flavor that he likes :) but he said he didn't like the 'grey color'...sigh...I was a little regret didn't add lemon juice to make them looks pinkish, but after I added the lemon juice, he may not like them....so, what should I do next time???? hmm...with some toppings maybe?
These cakes doesn't looks good to me... After I take them out from the oven, I don't even bother to try it and I went out straight to pick my boy. Until when we were back home, my boy ran to his table (where I put the cakes on the rack for cooling), he bite one of it and tells me 'mommy, it's good you know!' ...I ate 4 of them right after and while eating them, I took some snapshot of the cakes...just to show off how ugly are they!!! hahaha....but they are yummy..moist and soft....best when chilled. However, the pandan chiffon cake is still unbeatable!
Ingredients: Make 10-11 cupcakes
(A) Mix and set aside
100g Purple Sweet Potato (preferably mashed and sieved, I was in a rush today so I just mashed)
3tbsp Fresh Milk
3 Egg Yolk
3tbsp Fresh Milk
80g Cake Flour
4 Egg White
1. Whisk egg yolk until pale and thick. Add in oil mix well. Add in milk, mix well. Add in (A), mix well.
2. Sift in cake flour. Mix well, set aside.
4. Fold egg white into egg yolk batter (3 batches). Pour evenly into 10 paper cups, I didn't weight today as I was super duper rush! Actually I poured too much on each cups.
5. Bake in a preheated oven 170'C for 25 minutes.