Purple Sweet Potato Chiffon Cake

Name: Purple Sweet Potato Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Low-gluten flour; 30g Salad oil; 80g Purple Potato Mashed; 40g water; 7 Caster sugar; 25g Caster sugar for egg whites; 2 pcs egg; A few drops Lemon juice

by coldly

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The rich vitamin A can improve eyesight and the mucosal epithelial cells of the skin. Vitamin C can make the normal synthesis of colloidal protein and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium, iron and anthocyanins. Ranked first among anti-cancer vegetables announced by the National Vegetable Cancer Research Center of Japan. In addition, purple sweet potato can be processed into powder after peeling, drying and crushing, with beautiful color and rich nutrition. It is an excellent raw material for food processing and can be used as the main material or ingredient of various cakes. At the same time, purple sweet potatoes will also become one of the main raw materials for anthocyanins. Purple sweet potato has certain health-care functions from the tender leaves of the stem tip to the tuber, and it is the food in the current pollution-free, green and organic food.
After practicing the Chiffon cake so many times, I have created a handy face in the face of Chiffon. The incorporation of purple sweet potato into the cake adds flavor and is healthier."

Ingredients

Purple Sweet Potato Chiffon Cake

1. Take an appropriate amount of purple sweet potato, peeled and cut into small pieces, steamed in the pot for about 20 minutes until cooked.

2. Weigh the required materials. Because purple sweet potato is more noodles, it is not as watery as pumpkin, so this is a mixture of 40 water and 80 grams of purple sweet potato instead of milk. Purple sweet potato mash needs to be cooled before use. Eggs are Large shelled 65-70g weight

3. Mix the purple sweet potato and water with a food processor to puree, or squeeze the steamed purple sweet potato with a spoon and mix it with water

4. Take two clean containers. The container for the egg white should be oil-free and water-free. Separate the egg white from the egg yolk. Add a few drops of lemon juice to the egg white. Lemon juice can help the stability of the egg white. It is not easy to defoam. White vinegar or tartar instead

5. Fine sugar is added to the egg whites in three times to beat until hard foaming. For details, please refer to my previous recipe. The egg whites should be beaten until the egg beater can be lifted to pull out the firm and delicate sharp corners, which is hard foaming.

6. Preheat the oven to 120 degrees and lower the heat to 160 degrees. Add 7 grams of fine sugar to the yolk of the egg, beat with a whisk at low speed, and then add salad oil and beat well.

7. Add the mashed purple potato to the egg yolk and beat well

8. Purple potato egg yolk paste after beating

9. Sift the low-gluten flour into the egg yolk paste,

10. Use a spatula to mix the flour and egg yolk paste into a particle-free paste. If there are purple potato particles, it’s okay.

11. Take one-third of the beaten egg whites into the purple sweet potato yolk paste and mix evenly

12. Pour the egg yolk paste mixed with egg whites back into the remaining egg whites and stir evenly with a spatula

13. Pour the cake batter into a six-inch cake mold, and lift the cake mold and the countertop horizontal line to shake a few times. After the preheated oven is loosened, heat up to 120 degrees and lower to 160 degrees for 20 minutes, then adjust the upper and lower heat to 150 degrees and continue to bake for 30 minutes