purple sweet potato chiffon cake 紫薯戚风蛋糕
Victoria Bakes
Victoria Bakes
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Ingredients

  • 5 egg yolk
  • 100 g purple sweet potato puree
  • 125 g milk * i had some leftover coconut milk, so used 66g coconut milk + 59g water. i added another 2 tsp concentrated pandan juice which is leftover in my fridge
  • 50 g corn oil * i used coconut oil
  • 125 g flour * i used 88g cake flour
  • 20 g purple sweet potato, steamed and finely diced
  • 5 egg white
  • 70 g caster sugar

Instructions

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