Purple Sweet Potato Chiffon Cake

Overview

I had some purple potato puree left over from a purple potato bread I made before, but it was too little to make purple potato pancakes, so I used it to make a cake.

Tags

• baking
• corn oil
• egg
• low gluten flour
• purple sweet potato puree
• white sugar
• milk

Ingredients

Steps

1. 1 Separate egg yolks and egg whites into a water-free and oil-free basin

   

2. 2 Beat the egg whites: Use a whisk to beat the egg whites until the fish is frothy, then add the first white sugar (the white sugar is added in three times

   

3. 3 When the egg white is whipped to stiff peaks, the meringue in the basin forms small peaks when the whisk is lifted up

   

4. 4 Add corn oil, purple sweet potato puree and milk to the egg yolks respectively

   

5. 5 Use a whisk to stir slightly evenly

   

6. 6 Then sift in low-gluten flour

   

7. 7 Use a spatula to cut and mix evenly until there are no dry powder particles

   

8. 8 Take one-third of the meringue and egg yolk paste and mix evenly (stirring for stir-fries) without making circles

   

9. 9 Pour the batter into the remaining meringue again and mix evenly

   

10. 10 Pour the mixed batter into the mold, eighty percent full

    

11. 11 Place in a preheated oven at 170 degrees and bake on the middle rack for about 20 minutes, then take out the cake and let it cool