I bought a recipe book yesterday by ALEX GOH titled "Fruity Cakes". Love to try his cakes and pastries because he teaches the same baking technique as Mdm Lily Yeo, my first baking teacher. Immediately after browsing through the book, I decided to try the sweet potato chiffon cake. If you love the taste of bor bor char char, you should try this cake.
Ingredients A:
4 egg yolks
30g sugar
1/4 tsp salt
60g vegetable oil
70g coconut milk (replaced by milk)
70g sweet potato, steamed, peel and mashed (I use the purple Jap sweet potatoes)
Ingredients B:
100g low protein flour (I use plain flour so that it will give the cake a very light texture and able to hold the shape of the cake)
1/2 tsp baking powder
Ingredients C:
4 egg whites
100g sugar
1/4 tsp cream of tartar
Ingredients D:
120g raw sweet potato, peeled and diced
Method:
1. Mix (A) until well blended. Add (B) and mix until well combined.
2. Whisk egg whites in (C) until soft peaks form. Add sugar and cream of tartar and continue whipping until stiff.
3. Take 1/4 of the meringue and mix it whith the egg yolk mixture from step (1) until well combined. Add the remaining meringue and mix well.
4. Add (D) and mix until well incorporated.
5. Pour the batter into 22cm angel food cake tin. Bake at 170 deg C for 40 minutes.
6. Immediately invert it after taking out from the oven and set aside to cool.
7. When it is cool, remove it from the mould.
