Purple Sweet Potato Chiffon 8-inch Cake
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Egg yolk, mixed with corn oil milk, 5 grams of powdered sugar.
2. Stir evenly until there is no particles in the batter.
3. Sift the low powder and mix it with the egg yolk paste until there is no particles in the batter.
4. Add purple potato flour and stir evenly until there is no particles in the batter.
5. Add a few drops of lemon juice to the egg whites.
6. Add the egg whites into powdered sugar three times and stir at low speed until neutral foaming.
7. Add the egg yolk paste to the egg white paste in two batches and mix evenly from the bottom up.
8. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up. Do not make a circle to avoid defoaming. Preheat the oven at 160 degrees and bake for 45 minutes. The size and brand of each oven are different, and the set time and temperature are also different.
9. Cool down and demould, cut into pieces for slow use.
