Wednesday, May 24, 2017


adapted from :

Ingredients :

70  gm  plain flour *
2  tbsp  corn flour *  ( * sift together )
3  egg  yolks  (about 55 gm)  (I use grade A egg)
40  gm  caster sugar
60  ml  fresh milk
1/2  tsp  lemon juice
100  gm  purple sweet potato -  mashed
60  gm  purple sweet potato -  cubes
50  gm  canola oil  (I use corn oil)

Meringue :

4  egg  whites  (about 165 gm)
1/2  tsp  cream of tartar
45  gm  caster sugar

Directions :

1.  Wash and peel the sweet potatoes, cut into small chunks.  Steam sweet potatoes for about 15 minutes or until soft.  Blend 100 gm with 60 ml fresh milk to smooth paste.  Dice remaining sweet potato to small cubes, set aside for later use.

2.  Preheat oven at 165'C.  Sift flour and corn flour together into a bowl and set aside.

3.  Combine egg yolks and sugar in another bowl, mix well.  Add sweet potato paste and lemon juice, mix well followed by oil and blend well.  Sift in flour mixture the second time into egg yolk mixture, mix well.

4.  Make meringue :  Combine sugar and cream of tartar.  Beat egg whites until foamy.  Then add sugar mixture in 3 separate rounds and beat until egg whites are glossy, with stiff peaks form.

5.  Fold 1/3 of egg whites into the yolk mixture.  Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.

6.  Pour 1/2 batter into the prepared ungreased 20cm tube pan and sprinkle sweet potato cubes over it and cover with remaining batter.  Gently tap the pan on the table top to release air bubbles.  Bake at 2nd lower rack in the oven for about 50 minutes or until cooked through.

7.  When the cake is done, remove from oven and invert the pan over.  Leave cake to cool in pan completely before unmoulding from the pan.  Once cooled, slice and serves...

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