About this recipe:Alas…
When i threatened not to bake this ever again should i fail on this attempt, the cake got scared and gave me the colour i wanted it to be!
Truth be told, this is not my 3rd attempt like i mentioned on my failed chiffon cake post. It’s my 4th!
Steam sweet potato, add milk to it and mashed till fine or blend it in a blender. (see note to make batter pinkish)
Mix all ingredients in (A) till well blended. Add in the mashed sweet potato and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water, spoon by spoon – some purple sweet potatoes can be quite dry.
Beat egg whites in (C) till stiff.
Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
Pour egg yolk mixture into the remaining white and mix till well-combined. (see note to make batter pinkish)
Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
Bake at 180C for 30 minutes or till cooked.
Invert the cake and cool it completely in the tin.
Makes a 22-23cm chiffon tube pan-sized cake. To make batter pinkish, squeeze a lemon and mix 1/2 the lemon juice in step 1 and another half in step 5