Purple Sweet Potato Chiffon Cake
Prepare to be blown away by the stunningly soft & fluffy, moist, and airy Purple Sweet Potato Chiffon Cake! This phenomenal creation showcases the captivating hues of Suncore Foods® Purple Sweet Potato Powder, delivering a true feast for the senses. Surprise and delight your loved ones with this jaw-dropping dessert that seamlessly blends beauty and flavor. Indulge in the magic of life with this delightful purple sensation!
Ingredients
Purple Sweet Potato Chiffon:5 egg yolks, grade B
30ml oil
90ml coconut milk
2 tsp Suncore Foods® Purple Sweet Potato Powder
100g cake flour, sieved
½ tsp salt
Meringue:
5 egg whites
90g castor sugar
1 tsp lemon juice or vinegar
Directions
1. Preheat the oven to 170°C.
2. Prepare a 6-inch tube pan. Do not grease the tube pan; set it aside.
3. In a bowl, mix together egg yolks, oil, coconut milk, purple sweet potato powder, and salt until well combined.
4. Add sieved cake flour to the mixture and mix until smooth and creamy. Set aside.
5. In a separate bowl, mix egg whites, sugar, and lemon juice.
6. Whisk until stiff peaks form.
7. Gently fold the beaten egg whites into the egg yolk mixture in 3 parts.
8. Pour the batter into the tube pan. Tap the tube pan on the counter a few times to remove large air bubbles.
9. Bake at 170°C in the preheated oven for about 50 minutes or until a skewer inserted in the cake comes out clean.
10. Invert the tube pan upside down for about 1 hour or until it fully cools down.
11. Use a thin sharp knife to run around the inner and outer edges. Then, push the cake out from the bottom.
12. Carefully flip the cake over onto a cake plate, and gently twist and remove the pan bottom from the cake.
13. Slice and the cake is ready to serve.