This cake is supposed to be purplish in colour but I think I added too little of the mashed purple sweet potato. Anyway, it doesn't matter as with this quantity used, the cake texture was lovely [spongy firm] except without the purplish colour. I guess you can try with any colour sweet potatoes, which I will be doing........
Ingredients
Ingredients
[8 or 9 inch square baking tin]
[recipe from a food magazine with modifications]
5 egg yolks
1 egg
60 ml corn oil [I used 50 ml]
70 ml milk
65 gm cake flour - sifted - set aside
50 gm mashed sweet potato [purple sweet potato]
1/4 tsp salt
5 egg whites
70 gm sugar [original uses 100 gm - too sweet]
1/4 tsp cream of tartar
- Line base of a 8" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
- Preheat oven to 160 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.
- Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by milk. Whisk until well combined.
- Fold in sifted flour and sweet potato paste, stir until batter is smooth. Set aside.
- Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
- Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.
- Pour the batter into prepared cake tin. Tap baking tray on work surface a few times to release trapped air bubbles before baking.
- Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 70 minutes [by then the water bath would have dried up].
- Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards]. The cake may shrink a little when cooled because of less flour used [low gluten cake].
- Turn the cake over when completely cooled. Refrigerate before slicing if preferred.
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