Natural Purple Potato Chiffon Cake

Today I will share with you the natural purple potato chiffon cake. Materials: 4-5 pieces of fresh purple potatoes bought in the market, washed and steamed for about 15 minutes, peeled and weighed out 180g of cooked purple potatoes and pressed into mashed potatoes, 110g of low-gluten flour (sieved), 110g of milk, 35g of caster sugar, and corn 30g oil, 5g lemon juice, 5 eggs (about 65g each). Prepare an 8-inch cake pan, smear a little butter on the inside and bottom of the pan, and line it with butter paper for later use. Use an oil-free and water-free plate to separate the egg whites from the egg yolks, put the egg yolks on another plate, put the egg whites aside for later use, use a manual egg beater to break up the egg yolks, add oil and milk, stir well, add purple sweet potato puree and mix all the ingredients. Stir well, sieve the purple potato liquid once to make the purple potato liquid smoother. Sift the flour into the purple potato liquid, use a hand whisk to mix the batter from bottom to top, and use a silicone spatula to wrap the batter on the edge of the pan and stir. Mix the batter evenly and set it aside for later use. Adjust the oven to 150 degrees to preheat the upper and lower heat, and also pay attention that the egg white does not penetrate into the egg yolk, and the egg beater should not be stained with oil or water! Start the egg beater at medium speed and beat the egg whites into large thick foams, add lemon juice and continue to beat until the thick foam begins to become fine, add one-third of the sugar, continue to beat at high speed, until the young foam begins to form lines, add three more One part of the sugar, continue to whisk at high speed, until the texture is fine, add the remaining sugar, continue to whisk at high speed until there are small hooks when lifting the whisk, turn to medium speed and whisk for a few times. Take one-third of the meringue and put it into the egg batter, turn the plate and use a hand mixer to mix from bottom to top, stir until the meringue has been mixed with part of the batter, add another third and continue to mix. After the batter and the meringue are basically mixed, pour the batter into the remaining meringue, and use a silicone spatula to mix evenly from bottom to top, slowly pour the batter into the cake pan, use chopsticks to make circles to level the cake surface, and shake the cake lightly. Shake the pan a few times to release the air bubbles in the batter and bake at 150 degrees for 60 minutes. The cake is out! Let's see! Very beautiful fantasy purple, put the cake upside down on the cooling net, remove the butter paper and let it cool, cut the cake in your favorite way and place it 😁. Let me taste the cake first! Soft and smooth, with less sugar and oil, with a fragrant purple potato flavor! Very tasty!

[@yili8233]

好健康，超赞哦。

[@ilovebaking_hk]

而且也很好味😋

[@mocha5082]

少少建議：材料字幕字體太細，睇吾到。🙏

[@ilovebaking_hk]

朋友,十分多謝你點讚！我在Youtu睇,視頻字體唔細，很清析，我也不知為何你睇到的視頻字體太細，真的很不好意思！可以嘗試開啟中文字幕, 現在這裡發材料用量給你，衷心希望對你制作紫薯蛋糕有幫助：街市買新鮮紫薯4-5條洗凈蒸約15分鐘,蒸熟剝皮秤出180g壓成薯蓉，低筋麵粉110g過篩,牛奶110g,幼砂糖35g，粟米油30g，檸檬汁5g，雞蛋5隻，每
隻約65g,

[@mocha5082]

好的，我再試試🙏

[@mocha5082]

我想cap圖俾你睇。現在我在右上角「cc」㩒左，出現翻譯，字體大了，謝謝