Sweet Potato Chiffon


    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!


    Central Region, Singapore
    27 people made this


    • 200g purple sweet potato (steam and mashed)
    • 6 tbsp milk
    • (A) 6 egg yolks
    • (A) 40g brown sugar
    • (A) pinch of salt
    • (A) 100ml / 82g corn oil
    • (A) 5-6 tbsp water
    • (B) 170g cake flour
    • (C) 8 egg whites
    • (C) 100g sugar
    • juice from 1 lemon


    1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender. (see note to make batter pinkish)
    2. 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.
    3. Beat egg whites in (C) till stiff.
    4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
    5. Pour egg yolk mixture into the remaining white and mix till well-combined. (see note to make batter pinkish)
    6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
    7. Bake at 180C for 30 minutes or till cooked.
    8. 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

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (1)


    It nice like so much  -  17 Apr 2016