Purple Sweet Potato Chiffon Cake



Purple Sweet Potato Chiffon Cake

Recipe adapted from Kevin Chai’s “Chiffon Cake is Done” (Sweet Potato Chiffon Cake)

Note: Recipe below had been heavily modified. Not the original recipe. 

Ingredients:

4	Egg yolks
10 g	Sugar
1/4 tsp	Salt
~120 g	Cooked sweet potato (mashed)
30 ml	Oil
60 ml	Water
30 ml	Milk
100 g	Plain flour
1/4 tsp	Baking powder

4	Egg whites
50 g	Sugar
1/4 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add salt, mashed sweet potato, oil, milk, and water, mix well.
2. Add in sifted flour and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

Notes:

1.  Could not remember the recipe exactly as I do not have the recipe book with me now but if I am not mistaken, it calls for 100 ml of coconut milk (which I substitute with milk and water), 40 ml of oil, and 110 g of mashed sweet potatoes.

2.  I cut some of steamed sweet potatoes into smaller chunks and mix it in when folding the egg whites.

3.  The batter before folding in the egg whites is very thick (as seen in picture above).

4.  For my sugar-free version I used 1 tbsp of Splenda for the egg yolk batter and 3 tbsp for the egg whites.

Soft, fluffy, and flavorful! Family loved it! And somehow it taste sweeter on the next day. @_@

Lychee and Rambutan Swiss Roll

I used my usual chiffon cake recipe. The filling was suppose to be fresh mix fruits, but when I saw the leftover canned lychee and rambutan, I decided to just use them instead. >.< Lazy me.

Back on track...

I was in a slump and now I am getting things back on track - blogging is one of them =D

For now, just pics of what I had baked some time ago.

Sugar-Free Banana Chiffon Cake

Whipped the egg white by hand just because I was too lazy to take out my hand mixer - I regretted it. xD
The cake is dense because I added more mashed bananas.

Sugar-Free Red Bean & Black Glutinous Rice Chiffon Cake

Soft and fluffy but subtle flavor.

Sugar-Free Cream Cheese Chiffon Cake

And...

Over-whipped whipped cream. Dx

 Our current addiction, cheese hot dog buns.

Yokohama, Japan (2010)

Our trip to Yokohama, Japan's second largest city. Our main destination - Shin-Yokohama Ramen Museum.

Yamashita Park

Goddess of Water, Yokohama Marine Tower, and Hikawa Maru ship.

Chinatown

Try the manju!

Shin-Yokohama Ramen Museum





Admisison fee for adults are 300 yen, but print out the promotion from the website or use the coupons from brochure/map (can't remember which) and you'll get 50 yen off. 

Inside, it's the recreation of Tokyo's old town (around 1958). There are 9 ramen restaurants, each from different region of Japan. Besides that, there are old-style bar and a few stalls selling traditional snacks and food.

We targeted a few restaurants but ended up trying two only. D= Partly because we kept eating on our way here - our "light" breakfast and while walking around Chinatown - and partly because of the long queue.

You'll have to purchase the tickets for your order(s) from the vending machine outside the restaurant before entering but of course, you can order more once you are inside the restaurant. Each person must at least order one ramen dish (but I am sure they won't mind for some cases <.<). The restaurants also offer mini-size ramen so that visitors can try out different ramen.

The first restaurant we tried was the Taihou Ramen (from Fukuoka region). We ordered two mini-size ramen and gyoza (pot stickers). They serve tonkotsu (pork-based) ramen, which broth are usually thick and creamy. I am not a fan of pork because of the smell but I usually don't mind eating tonkotsu ramen. However, this ramen is definitely not for me. The moment we step into the restaurant, I can smell the pork flavor. The pork flavor is very strong even my Sis commented on it. If you are a fan of tonkotsu ramen, I am sure you'll want to try this. One thing I can comment on is the noodles, they were cooked just right. I finished off the noodles and left the pork for my Sis.

Next is the Ganjya Tsukemen (from Saitama region) which was recently open in 2010. It was one of the restaurants with longer queue. D= They serve shoyu (soy sauce) ramen. We ordered two mini-size tsukemen with egg and extra chashu (barbecued pork). It was absolutely delicious! We love the thick noodles and the lean, chuncky chashu. The soup is just perfect for dipping, flavorful, not too thick nor too thin. And just look at the egg! Wished we had ordered the full size ones. Highly recommend this!

Ramen fan, you'll definitely have to visit the museum. It was a fun (and not to mention informational) experience for us.