Brown Sugar Sweet Potato Chiffon Cake

Name: Brown Sugar Sweet Potato Chiffon Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Sweet potato; 80g brown sugar; 6 yolk; 100ml Corn oil; 100ml milk; 160g Low-gluten flour; 6 protein; 1 tablespoon Stir-fried black sesame seeds; 60g Caster sugar

by Play baking together

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

#春烤季# The "Brown Sugar Sweet Potato Chiffon Cake" with pure taste and rich caramel and charcoal aroma

The taste of Yunnan brown sugar is very pure, with a natural caramel charcoal burning fragrance, and the cake has a long aftertaste.

The outer skin is slightly crispy and resembles a heavy taste, fragrant but not greasy, and it is delicious (absolutely not flickering)

I ate two pieces in one breath, I really don’t dare to eat anymore, hahaha~~

For more recipe sharing, please follow WeChat public account or Sina Weibo: Let’s play baking together

Ingredients

200g Sweet Potato
80g Brown Sugar
6 Yolk
100ml Corn Oil
100ml Milk
160g Low-gluten Flour
6 Protein
1 tablespoon Stir-fried Black Sesame Seeds
60g Caster Sugar

Brown Sugar Sweet Potato Chiffon Cake

1. Prepare all the ingredients, cut into small pieces after the sweet potato is steamed

Brown Sugar Sweet Potato Chiffon Cake recipe

2. Add corn oil, milk and brown sugar to egg yolk and mix well

3. Add sifted low-gluten flour and stir until there is no dry powder

4. Then add the sweet potatoes and black sesame seeds and mix well

5. Whip the egg whites until dry foaming, add the fine sugar in three times

6. Add one third of the egg yolk paste to the meringue and stir evenly

7. Pour the mixed cake batter into the remaining meringue and stir evenly

8. Pour the cake batter into an 8-inch hollow mold, and gently drop the mold on the table twice to shake out the big bubbles inside the cake batter. The extra cake batter can be made into several paper cups, put into the preheated oven at 145 degrees, and fire up Bake for 20 minutes, change to 160 degrees, and bake for about 40 minutes. Use a toothpick to stick into the cake. If the toothpick does not bring out the cake batter, it means the cake is cooked.