Sweet potato chiffon cake. First try, slightly over moisted. I shall try again very soon…. ^^
番薯戚風蛋糕。天使蛋糕模 @ 20cm.
A) 蛋黃 4個﹐細砂糖 20g﹐麵粉105g﹐泡打粉 3g﹐牛奶 60ml﹐沙拉油 80ml﹐香草精 少許
B) 蛋白 7個﹐細砂糖 70g﹐鹽 少許 (or lemon juice a few drops or a little of cream of tar tar)。
C) 番薯 120g(蒸熟的, 放涼), 煉乳 30ml, 蛋黃 1個，蘭姆酒 15ml 先混合好。
烤約 180C @ 35mins (按個人烤箱而定)。
Sweet potato chiffon cake. Angel cake ring mould @ 20cm.
A) 4 egg yolks, caster sugar 20g, cake flour 105g, baking powder 3g, milk 60ml, vegetable or sunflower oil 80ml, vanilla extract a little
B) 7 egg whites, caster sugar 70g, salt a little (or lemon juice a few drops or a little of cream of tar tar).
C) Sweet potato (steamed cooked) 120g, condensed milk 30ml, 1 egg yolk, rum 15ml – mixed well and put aside.
Method, basic chiffon cake.
But you add the C part into A part. Making it, yolk + egg, add potato into it, oil and milk and then flour.
Bake at 180C @ 35mins (this can also depends on the oven type).