Tuesday, November 2, 2010

Sweet Potato Chiffon

Actually I'd planned on a few loafs of 2 tones sweet potato swirl loaf on Sunday morning.  When I reached mum's place afternoon, I got the sweet potatoes steamed but was pulled over to the mahjong table (not enough 'kaki').  Then sis came, she helped me skinned and mashed the sweet potatoes while waiting for me to escape from the mahjong table til bro returned to take over my seat.

Just when I started my baking project, I came to realize that SIL has bought the wrong flour, I'd asked her to get 2kg high protein flour and she gotta 2kg self raising flour.  I even went out to hunt for high protein flour at the nearby Giant but they don carry any :(  While driving back home, I told sis that we should change our plan, lets bake chiffon since we have so much self raising flour, so we ended up with sweet potato chiffon cakes.  We didn't finish at one chiffon cake, we ended  up baking 3 cakes, used 15 eggs from my mum's stock (while she was busy on the mahjong table) :p

5 egg yolks
100g water
80g corn oil
150g sweet potato, mashed
100g self raising flour
20g sugar

5 egg whites
60g sugar
1/4 tsp cream of tartar

The purple turned the cake lovely and romantic :p  
The smell & taste of sweet potato in the cake was awesome too!


HK Choo said...

That's a lot of flour, but good thing you managed to sui-ji-ing-bian and changed to baking chiffon instead of bread. Did you use the Scald-dough method for this?

kel said...

Hi HK, yeah, I was & am in a servicing line, thus gotta think fast :p

As for the chiffon, I used the traditional way, as sweet potato is a softener agent by itself.

HK Choo said...

Ah, thanks for the tip, wasn't aware that sweet potato does that..but come to think of it, that's why sweet potato is used in making ang-ku-kuih's skin, how come I didn't link that? :)

kel said...

So, u able to link sweet potatoes to lot of recipes now?