【Tianjin】Purple sweet potato marble chiffon cake

Overview

When I was sorting things out a few days ago, I found half a bag of unused purple sweet potato starch, which I needed to make marble chiffon, so I gave it a try. Maybe I put a little too much, the purple part is a bit heavier. . . Ingredients: 2 eggs (55g with tare weight), 35g low-gluten flour, 30g milk, 30g corn oil, 50g fine sugar, 3g purple sweet potato starch, 6g hot water, appropriate amount of lemon juice

Tags

• baking
• corn oil
• egg
• hot water
• low gluten flour
• purple sweet potato starch
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add purple sweet potato starch to hot water, stir evenly, and set aside

   

2. 2 Pour the corn oil, milk and 10g of fine sugar into a small basin and mix thoroughly

   

3. 3 Sift in the low-gluten flour and mix well

   

4. 4 Add separated egg yolk

   

5. 5 Mix well and set aside

   

6. 6 Add an appropriate amount of lemon juice to the egg whites, then add 40g of fine sugar in batches, and beat until dry peaks form

   

7. 7 Scoop out about 1/3 of the egg white and add it to the egg yolk batter

   

8. 8 Mix roughly evenly

   

9. 9 Then pour it back into the egg white basin

   

10. 10 Continue to mix evenly

    

11. 11 Scoop out about 2 tablespoons of cake batter and add it to the purple sweet potato batter

    

12. 12 Mix it roughly evenly and it will be the purple sweet potato cake batter

    

13. 13 Then pour the purple sweet potato cake batter into the original cake batter

    

14. 14 Use a spatula to stir twice

    

15. 15 Then pour the cake batter into a 6" heart-shaped mold, shake it a few times to release big bubbles

    

16. 16 Then put the mold into the middle and lower layers of the preheated oven at 150 degrees for about 50 minutes

    

17. 17 After taking it out of the oven, gently smash the mold twice, then turn it upside down and let it cool. After it is completely cool, remove it from the mold and seal it in a bag for storage