Purple Sweet Potato Chiffon Cake (Tried and True Recipe)

Purple Sweet Potato Chiffon Cake (Tried and True Recipe)

Course: Dessert
Cuisine: Southeast Asia
Prep Time: 35 minutes
Cook Time: 50 minutes
Eggs at room temperature: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 21 -22 cm chiffon cake pan
Author: Marvellina
Learn how to make the cotton soft and fluffy purple sweet potato chiffon cake dotted with chunks of purple sweet potatoes and its natural purple coloring.
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Ingredients

WET INGREDIENTS:

  • 5 egg yolks from large eggs about 50 gr each
  • 80 gr mashed purple sweet potatoes
  • 20 gr sugar
  • 120 ml canned coconut milk
  • 3 Tbsp cooking oil
  • 50 gr cubed purple sweet potatoes

DRY INGREDIENTS:

MERINGUE:

  • 5 egg whites from large eggs room temperature
  • 1/2 tsp cream of tartar
  • 60 gr sugar

Instructions

STEAM THE PURPLE SWEET POTATOES:

  • Get about 150 gr of purple sweet potato. Peel the skin and cut into 1-inch chunks. Steam over high heat for about 5-7 minutes. Remove about 30 gr to cut into small cubes and 80 gr for mashing. Mash the potatoes while they are hot. Set aside
  • Separate the egg yolks from the white and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature

MIXING THE THICK BATTER:

  • Whisk the egg with mashed sweet potatoes, sugar and cooking oil, then add coconut milk. In a separate mixing bowl, mix the dry ingredients
  • Gradually add the cake flour to the egg batter while mixing. Mix until smooth and no lumps. Strain the batter if necessary to get rid of any lumps

WHIPPING THE MERINGUE:

  • Preheat your oven to 330 F. Place the oven rack 3rd from the top
  • Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there's a trace of grease in your utensils or bowls. Beat the egg whites on medium speed until frothy, add cream of tartar and whip until it turns whitish. Gradually add the sugar as you beat. I beat them for around 4-5 minutes until it just begins to form a stiff peak. Stop here. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape

FOLDING THE MERINGUE:

  • Gently fold in 1/4 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with second 1/4 of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed

BAKING:

  • DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles
  • Arrange  1/3 of the cubed purple sweet potatoes at the bottom of the chiffon cake pan. Gently pour some of the batter in and sprinkle with few more purple sweet potatoes and repeat this step until you run out of the purple sweet potatoes. Smooth the batter with rubber spatula. Give the pan a firm tap on the counter again to remove any bubbles or you can use toothpicks to do so
  • Pop into the oven and let it bake at 330 F for 45-50 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake
  • Don't be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking
  • Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a low glass jar and set the inverted pan on top of the jar and let it cool down completely. Please don't be tempted to remove from the pan if it's still warm. It takes about one to two hours to cool down completely
  • Once it's cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan. There you have it !!! 🙂 Enjoy and try to finish it within 3 days (which I'm sure it will be gone before then)