Purple sweet potato cake

Overview

This method is relatively simple. Just add fresh cream and omit the cheese. The cake roll is a chiffon method. Paired with purple sweet potatoes, the bright color is a perfect match, so hurry up and try it!

Tags

• baking
• cake flour
• cooked purple sweet potato puree
• corn oil
• egg
• fish gelatin powder
• fresh cream
• mousse filling
• white sugar
• milk

Ingredients

Steps

1. 1 Ingredients: cake flour, eggs, sugar, oil, purple sweet potato, fresh cream, milk, isinglass powder.

   

2. 2 Separate the egg whites from the yolks.

   

3. 3 Add oil and milk to egg yolks and stir until pale. Sift in the low flour and mix well to form an egg yolk paste.

   

4. 4 Add the sugar into the egg whites all at once and beat with a whisk until stiff peaks form.

   

5. 5 Add one-third of the egg whites into the egg yolk batter and mix evenly.

   

6. 6 Pour the mixed egg yolk paste into the remaining meringue, and mix evenly by turning it up and down (do not make circles, as it will defoaming)

   

7. 7 Line a baking pan with oiled paper, pour the cake batter into the baking pan, and smooth the surface. After preheating the oven to 180 degrees for 5 minutes, place the cake batter into the middle layer of the oven and bake at 180 degrees for 15 minutes.

   

8. 8 Take the baked cake out to cool and remove the parchment paper.

   

9. 9 Spread a layer of purple potato puree.

   

10. 10 Roll up the spread cake, secure both sides like candy, and place in the refrigerator to chill for 10 minutes before taking it out.

    

11. 11 Cut the shaped cake roll into 4cm thick slices and set aside.

    

12. 12 Rub a thin layer of oil into the basin. (I use an 8-inch non-embroidered steel pot for serving vegetables) Arrange the cake slices in the entire pot, trying not to leave too much space. Next make the mousse filling.

    

13. 13 Soak the milk and isinglass powder 10 minutes in advance until soft.

    

14. 14 Add 85 grams of sugar to the fresh cream and beat until 7 points.

    

15. 15 Mix mashed potato paste and cream evenly.

    

16. 16 Pour the mixed custard paste into the basin where the slices are arranged, and shake it a few times. Spread the remaining egg roll slices on top as a base. I was so dizzy that I forgot to take pictures.

    

17. 17 Turn the refrigerated cake upside down and you're done.

    

18. 18 Cut 2 more pieces for everyone to eat. Tip: When spreading the cake roll, add a small amount of milk to the purple sweet potato puree to prevent it from being too dry and difficult to spread.