Suddenly came across this purple sweet potato at supermaket, I decided to buy some immediately. I read about his kind of sweet potato before and I have been so curious about its color and wonder how its taste is like.
I also wanted to try using those I bought with some recipes I had read before, starting with this chiffon cake. I like chiffon cake for its light texture, and eating them is like eating a piece of "cloud". And with making chiffon, I can do at once when I feel like making it without worrying about scaling the butter and let it soften to room temperature, as like making other cakes.
I had nothing to complain about this cake. It is like and spongy as usual. It is full of sweet potato taste and smell. And the color of the cake really makes me adorable. Looking at this piece of cake made my mind peaceful. The dark purple color of the sweet potato, after being blended with egg whites and flour, turned into this gentle magenta, or pink, I don’t know what to call it, but I like this color.
This cake is another interesting experience with making chiffon cake to me. A good experience with purple sweet potato too.
These were the purple sweet potatoes I used in this cake.
This is a sweet soup made from sweet potatoes.
Ingredients (tube pan 17-18cm)
- 100g purple sweet potato
- 3 tbs milk
- 3 egg yolks
- 20g brown sugar
- 1/8 tsp salt
- 50ml canola oil
- 3 tbs water
- 85g cake flour
- 4 egg whites
- 50g white sugar
- 1/2 tsp cream of tartar
Method:
- Preheat the oven to 350F (177C).
- Wash the sweet potato well and steam until very soft. Mash the sweet potato with 3 tbs milk in a food processor until very thick and creamy.
- Whisk together the egg yolks, brown sugar, salt and oil until combined. Add the sweet potato mixture and beat until blended and smooth. Sift in the flour and beat until smooth.
- In another bowl, beat the egg whites, sugar and cream of tartar until stiff and glossy peaks formed. Add half of the egg white to the yolk mixture and gently mix to soften a bit, then fold in the rest of the egg white until smooth.
- Pour the batter into the pan.
- Place the pan into the oven, not at the middle but one-level lower. Bake for 25-30 minutes until the cake’s surface is golden brown.
- Remove from the oven and revert the cake for it to fall down by itself. Let cool on a wire rack.
kirbie on Sat, 1st Aug 2009 10:49 pm
This is so beautiful! I love this shade of purple. I also love purple sweet potatoes. I never thought of making it into a cake before. I’m definitely going to have to try out this recipe. Love pretty colored foods!
Kokotaru on Tue, 4th Aug 2009 9:39 am
I only made steam cake with sweet potatos but in Asian style and never in baking into a cake like this. This is also a wonderful new experience to me.
valeria salivonchik on Sun, 16th Aug 2009 1:10 am
Purple sweet potatoes! Do they taste like the yellow/orange ones?
‘Cause I love the yellar ones.
Valeria
Kokotaru on Sun, 16th Aug 2009 7:49 pm
They taste less sweet than the yellow/orange ones, and the flavor is milder.
Quinn on Sun, 30th Aug 2009 3:29 pm
When do we add the 3 tbsp of water?
Thanks
Kokotaru on Mon, 31st Aug 2009 9:54 am
You can add water to the sweet potatoes while mashing them in the food processor if it is too dry, water helps to mash them more easily.
Jenny on Tue, 1st Sep 2009 1:06 am
you got a beautiful website! I love it. I have a question, when I made this cake (twice)already, I follow exactly your recipe, the color came out like green brown? not like your beautiful purple, what did I did wrong? please HELP!!
Kokotaru on Tue, 1st Sep 2009 7:13 pm
I’ve added the two pictures of the purple sweet potatoes that I used in making this cake. After mashing the sweet potatoes, you’ll have a very thick paste in even darker purple. and when being blended with whipped egg whites, the color became lighter and the cake came out with this color. So I doubt that the purple sweet potatoes you used were of a different kind.
Jenny on Wed, 2nd Sep 2009 12:03 am
thanks, I will try again. you are very sweet.
Lisa on Sat, 6th Feb 2010 6:09 pm
are u sure its 100gram of s.potatoes?
how much does this recipe make?
thank u
Baking Ma Ma on Thu, 25th Feb 2010 3:27 am
I’ve tried potato chiffon cake (white) in a lovely coffee shop once and dying for it. It’s great to find your recipes and I’m going to make it asap. What I’ll do is to save a few small pieces of sweet potato, mix it with whipping cream, and put it between layers and also on the top of the cake. Guess it will look nicer & taste better. What do you think? ^-^
Kokotaru on Thu, 25th Feb 2010 8:24 pm
It’s a great idea. I used to make a taro sponge cake, where I mixed mashed taro with whipped cream and put this mixture between sponge cake layers. It was wonderful
kayla on Thu, 11th Mar 2010 11:28 am
can i use taro in this recipe instead? because i can’t find the one like you have.
jane on Tue, 6th Apr 2010 10:52 am
hi! I made this yesterday, but its a bit sour. Maybe i put much sweet potato. I just put whipped cream on top of it to fight for the sourly taste and its so good. My baby loves it! thanks for sharing! =)