Dec 15, 2010

Purple Sweet Potatoes Chiffon

22 Nov 2010

During Aspiring bakers #1 - Chiffon Cakes, I tried a few chiffon recipes but only submitted one of them which was the Ham & Cheesy Chiffon. This recipe seem to be very popular and saw quite a few bloggers baking it. I also gave it a try since my aunt happen to buy some purple sweet potatoes from Shop n Save. However mine was a bit underbaked but still was a nice and soft chiffon. I always envy those who manage to get a brown crust on their chiffon.

Recipe adapted from: Happy Home Baking
For 20cm tube pan
70g Egg yolks
80g Water
70g Sunflower oil
12g Lemon juice
90g Purple sweet potato, boil/steam, mashed
80g Cake flour
20g Caster sugar
120g Purple sweet potato, boil/steam and diced into small chunks

180g Egg whites (cold from fridge)
90g Caster sugar
10g Corn flour

Preheat oven at 160C

1. Boil or steam the purple sweet potato with skin till soft. Leave to cool slightly and remove the skin. Mash (90g) and dice (120g) accordingly. Set aside.

2. Sieve cake flour, set aside. Sieve corn flour, set aside.

3. Put egg yolks, water, mashed sweet potatoes and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in lemon juice (Note: the mixture will turn into light pink), follow by sifted cake flour and mix well till thick & smooth. Set aside.

4. In a clean & dry mixing bowl, whisk egg whites until foamy, gradually add in sugar and finally add in corn flour. Continue whisk till soft peak form, smooth and shiny. Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.

5. With a spatular, gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.

6. Fold in sweet potato chunks till combine.

7. Pour batter into a 20cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in preheated oven for 50 mins.

8. When baked, turn upside down to cool. Unmould when completely cool.


j3ss kitch3n said...

wen lol but i want a no crust chiffon so i always wonder how you you all do it! chiffon looks very pretty and the color as well!

Wen said...

Haha Jess... let switch our oven and chiffon mould lol!

busygran said...

Looks moist and soft! Colour reminds me of yam.

DG said...

I also always envy with to those who manage to get brown crust. Actually I bookmarked this recipe too, I bought purple potato already, but no chance to bake yet. :)

The Sweetylicious said...

nice (: my mum loves purple potato. next time i shall take some to bake it as chiffon cake for her (: thank you!

Small Small Baker said...

Pretty! I personally think that the purple chiffon is one of the best in the roundup. I can't get nice brown crust on my chiffon too. :)

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