Two-color cream layer cake

Overview

Autumn is a harvest season, and the fields have become the most attractive place. Look at the big round pumpkins, the little mouse-like sweet potatoes... I like root foods the most. During this time, my family eats sweet potatoes every day. The color of purple potatoes is the best natural pigment for making pasta. Moreover, the price of purple potatoes is not expensive this season. I will not miss this good opportunity. I use them to make bread every time. Let’s try cake today. The temptation of pasta is here, with hundreds of varieties.

Tags

• baking
• children
• cake
• afternoon tea
• egg
• low-fat cheese
• purple sweet potato puree
• whipping cream
• white sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Pumpkin and purple sweet potato are steamed and pressed into puree while hot

   

2. 2 Separate the egg white and egg yolk, add 20 grams of sugar to the egg yolk, and beat with a whisk until the color turns white and the volume increases.

   

3. 3 Add the vegetable oil in portions, beating evenly with a whisk after each addition

   

4. 4 Add water, gently stir the egg whites evenly, add 60 grams of sugar in batches, and beat until wet foam

   

5. 5 Sift in the flour separately and mix evenly. Add an appropriate amount of water to the purple sweet potato puree

   

6. 6 Mix the egg white batter and egg yolk batter and mix well

   

7. 7 Pour the cake batter into the baking pans separately and shake several times to release air bubbles.

   

8. 8 Bake in the preheated oven at 180 degrees for 20 minutes. Turn upside down when out of the oven. The pumpkin cake is also done

   

9. 9 Add 20 grams of white sugar (not in the ingredient list) to the light cream and beat

   

10. 10 Spread on cake slices

    

11. 11 Cover with another slice of cake

    

12. 12 Cut into any shape you like and enjoy.

    

13. 13 Pair it with a cup of flower tea for a sweet afternoon tea.