IMG_8786今天是“亲亲~~之约”。。 亲亲,问你准备好了么?

Recipe adapted from 厨苑食谱

Ingredients (makes a tall 6 inch chiffon cake)

5 egg yolk
100g purple sweet potato puree
125g milk * i had some leftover coconut milk, so used 66g coconut milk + 59g water. i added another 2 tsp concentrated pandan juice which is leftover in my fridge
50g corn oil * i used coconut oil
125g flour * i used 88g cake flour
20g purple sweet potato, steamed and finely diced

5 egg white
70g caster sugar

IMG_8784食材(可做一层高高滴 6寸戚风蛋糕)

蛋黄 5颗
紫薯泥 100克
牛奶 125克*我用了家里剩余的 66克椰浆+59克水;另加入 2小匙浓缩班兰汁 ~嘻嘻。。也是家里用剩滴
粟米油 50克*我用了椰子油
面粉 125克*我用了 88克蛋糕粉
紫薯碎粒 20克,蒸熟后切小丁

蛋白 5颗
绵白糖 70克


IMG_8790– beat egg yolk briefly. add in oil. mix well, then add in milk. mix once again

– sift in flour and whisk till there are no more lumps. mix in sweet potato puree * i sifted my egg yolk batter at this point

– add sugar to egg white in 3 additions and beat till stiff and shiny peaks

– fold egg white meringue into egg yolk batter in 3 additions. finally, fold in diced sweet potato. pour batter into cake mould and tap pan on table a couple of times to remove air bubbles. bake in second lowest rack of preheated oven of 160 degrees C for 40 mins * i baked at 180 degrees C for 36 mins
蛋白霜分三次翻拌入蛋黄糊后,拌入紫薯碎粒。面糊倒入模子,在案板上轻拍几下以去除气泡。送入预热至 160摄氏度烤箱,倒数第二层烤 40分钟*我用 180摄氏度烤了 36分钟


i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom 



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