Purple sweet potato chiffon cake (six-inch heart shape)

Overview

How to cook Purple sweet potato chiffon cake (six-inch heart shape) at home

Steam the purple sweet potato in water, scoop out the puree, and sift it for later use (you can also use a blender to stir and sift it. You can also sift it), it depends on your personal preference
Separate egg yolks and egg whites and set aside
Add olive oil to egg yolk
Add milk and sugar and beat well
Sift the beaten egg yolk into the low flour and purple sweet potato puree, mix well and set aside. Beat the egg whites with sugar in three portions until dry and foamy
Take one-third of the egg white and egg yolk paste and mix well quickly
Pour the mixed batter into the remaining egg whites and mix quickly
Pour the mixed paste into the grinder, smooth it out, knock it twice to remove the air, and bake at 150. Preheat the top and bottom heat, bake the middle layer for 60 minutes, take it out and knock it down twice until it cools down, grind it with your hands and enjoy the deliciousness!
Appreciation of the finished product (it’s better to take a look at it if the light is not good at night)
Appreciation of the finished product
Enjoy the finished product!