Purple Sweet Potato Chiffon Cake

Purple Sweet Potato Chiffon Cake

Overview

Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrients and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The rich vitamin A can improve vision and the mucosal epithelial cells of the skin. Vitamin C can normalize the synthesis of collagen and prevent and treat the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium, iron and anthocyanins. It ranks first among the anti-cancer vegetables announced by Japan’s National Vegetable Cancer Research Center. In addition, purple sweet potato can also be peeled, dried, crushed and processed into powder. It has beautiful color and rich nutrition. It is an excellent food processing raw material and can be used as the main ingredient or ingredient of various pastries. At the same time, purple sweet potato will also become one of the main raw materials of anthocyanins. Purple sweet potato has certain health-care functions from the stem tips to the tender leaves to the potato pieces. It is currently a pollution-free, green and organic food. After practicing chiffon cake so many times, I am now very good at making chiffon cakes. Incorporating purple sweet potato into the cake adds flavor and is healthier

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Ingredients

Steps

  1. Peel and cut an appropriate amount of purple sweet potato into small pieces, steam it for about 20 minutes until cooked,

    Purple Sweet Potato Chiffon Cake step 1

  2. Weigh the required ingredients, because purple sweet potato is relatively floury and not as watery as pumpkin, so this is a mixture of 40 grams of water and 80 grams of purple sweet potato instead of milk. The purple sweet potato puree needs to be cooled before use. The egg is a large shell with a weight of 65-70 grams

    Purple Sweet Potato Chiffon Cake step 2

  3. Mix the purple sweet potato and water and use a food processor to puree it, or crush the steamed purple sweet potato with a spoon and mix it with water

    Purple Sweet Potato Chiffon Cake step 3

  4. Take two clean containers. The container containing the egg whites must be oil-free and water-free. Separate the egg whites and egg yolks. Add a few drops of lemon juice to the egg whites. Lemon juice can help the egg whites to be more stable and less prone to defoaming. You can use white vinegar or cream of tartar instead

    Purple Sweet Potato Chiffon Cake step 4

  5. Add the fine sugar to the egg whites in three batches and beat until stiff peaks form. Please refer to my previous recipe for details on how to beat the egg whites. The egg whites should be beaten until firm and delicate sharp corners can be drawn out by lifting the whisk

    Purple Sweet Potato Chiffon Cake step 5

  6. Preheat the oven to 120 degrees and lower the heat to 160 degrees. Add 7 grams of fine sugar to the egg yolks, beat well with a whisk at low speed, then add salad oil and beat well,

    Purple Sweet Potato Chiffon Cake step 6

  7. Add the purple sweet potato puree to the egg yolks and beat well

    Purple Sweet Potato Chiffon Cake step 7

  8. Beaten purple sweet potato egg yolk paste

    Purple Sweet Potato Chiffon Cake step 8

  9. Sift the low-gluten flour into the egg yolk batter,

    Purple Sweet Potato Chiffon Cake step 9

  10. Use a spatula to mix the flour and egg yolk paste until it becomes a particle-free paste. If there are purple sweet potato particles, it’s okay

    Purple Sweet Potato Chiffon Cake step 10

  11. Add one-third of the beaten egg white into the purple sweet potato yolk paste and mix evenly

    Purple Sweet Potato Chiffon Cake step 11

  12. Pour the egg yolk paste mixed with egg whites back into the remaining egg whites, and mix evenly with a spatula

    Purple Sweet Potato Chiffon Cake step 12

  13. Pour the cake batter into the six-inch cake mold, and lift the cake mold to the level of the countertop and shake it a few times. In the preheated oven, turn the heat up to 120 degrees and lower the heat to 160 degrees for 20 minutes, then adjust the heat up and down to 150 degrees and continue baking for 30 minutes

    Purple Sweet Potato Chiffon Cake step 13

  14. After taking it out of the oven, knock it down a few times and flip it upside down immediately. After cooling, remove from the mold

    Purple Sweet Potato Chiffon Cake step 14