Ingredients for Recipe Purple Sweet Potatoes Chiffon Cake (21cm tube pan):
4 eggs whites
50gm castor sugar
1/4tsp cream of tartar
20gm castor sugar
30gm corn oil
100gm sweet potatoes puree (cut into cubes and steamed and mashed)
90gm cake flour
-whisk eggs yolks with sugar until sugar disolved,then add in corn oil mix well.
-add in mashed sweet potatoes puree and flour mix well set aside.
-beat eggs whites,when see bubbles form ,add in the cream of tartar and beat until foamy.
-then add in sugar small portion by portion continue to beat until soft peak form.
-using spatula fold in 1/3 of the beaten eggs whites into eggs yolks mixture.
-continue fold in the remaining eggs whites gently until well mixed.
-preheat oven at 160C.
-pour the batter into 21cm tube pan (chiffon tin).
-slightly bang on the table to release the air.
-bake at 160C for 40-50 minutes.
-revert the tin immediately after take out from the oven.
-let it cool down completely before you demould it.