Wednesday, August 12, 2015

紫红薯戚风蛋糕 Purple Sweet Potato Chiffon Cake

Being a non conformist, I love variety. Be it cooking, baking or even shopping, I would usually ended up ordering lots of food or either buy the same product made from different brands. So when it comes to baking I have also experimented with many alternative or uncalled combinations to satisfy my quest for variety.

Therefore I opted for a this purple sweet potato chiffon since it derive the color naturally and also helps to ease my abundant home supply of sweet potatoes.
所以,我选择了这一个以紫红薯为主来制作这个戚风蛋糕 。一来因为想取用紫薯的原色素,二来是为了清里家里所存有的大量紫薯。

Purple Sweet Potato Chiffon Cake
Recipe adapted from Recipe

Ingredients 材料 (A)
250g Purple Sweet Potato 紫红薯 /紫地瓜
8 Tbsp Fresh Milk 鲜奶
Juice from 1 Lemon 一粒柠檬汁

8 Egg Yolks 蛋黄
50g Brown Sugar 红糖
1/2 Tsp Salt 盐
105g Corn Oil 玉米油
5-6 Tbsp Water 清水 (Optional)

210g Cake Flour 蛋糕粉

10 Egg Whites 蛋白 /蛋清
120g Castor Sugar 幼糖

Method 做法

Steam purple sweet potatoes and mash. Add milk to mashed potato while its still warm until combined. Stir in fresh lemon juice to lighten the color to dark pinkish color.

Combine beaten egg yolks with brown sugar, salt and corn oil (B)into a mixing bowl until combined. Add mashed sweet potato and stir well. 

Sieve in cake flour (C) and mix until smooth with no visible lumps. Should you find the batter dry, add 1 Tbsp of water and mix again. Continue adding water by the tablespoon until the batter become manageable. Set aside.

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.

Transfer 1/2 of the egg white meringue into the bowl of the cake batter and carefully fold to combine.

Transfer the cake batter mixture back into the meringue bowl and fold until evenly.

Transfer the final cake batter into a 23cm inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.

Bake in a preheat oven at 180C degrees for 30mins and lower to 170 for another 10-15mins.

and also to 

Cook your Books #26 @ Kitchen Flavours

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