I have baked the Purple Sweet Potato flavour cottony cake sometime ago [recipe here]. This time, I used orange sweet potato and added cinnamon powder. Cake turns out well with no cracks cos' I had used a bigger pan [9 inch] instead of 8 inch pan. This has resulted in a lower cake compared to the earlier one where I used an 8 inch pan.
Anyway, the texture is the same - soft, spongy and moist with a tinge of cinnamon.
Ingredients
[use 9 inch pan]
[recipe from a food magazine with modifications]
5 egg yolks
1 egg
60 ml corn oil [I used 50 ml]
70 ml milk [2 tbsp condensed milk mix with 60 ml hot water]
65 gm cake flour - sifted - set aside
1/2 tsp cinnamon powder
1/2 tsp cinnamon powder
50 gm mashed sweet potato [orange sweet potato]
1/4 tsp salt
5 egg whites
5 egg whites
50 gm sugar
1/4 tsp cream of tartar
1/4 tsp cream of tartar
- Line base of a 9" square tin with grease proof paper.
- Preheat oven to 170 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 with mashed potatoes, flour, milk and corn oil. Whisk until well combined and 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 170 degrees C for 45 minutes [by then the water bath would have dried up].
- Remove cake and invert it to cool for about 5 minutes. Turn over and run a thin spatula along the edges to dislodge the cake.
- Invert again to 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 or sliced to serve immediately. Cakes keep well in the fridge in airtight container.
Notes: Visit this site for its' Nutritional Facts [here]
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