Purple sweet potato yogurt chiffon cake recipe

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce you to the purple sweet potato yogurt chiffon cake

1. Beat the egg yolks into a bowl, add 30 grams of sugar, and beat with a whisk. (I have referred to other recipes for making chiffon cakes before, some of which do not use beaten egg yolks, but I personally feel that the result is not as good as that of beating the egg yolks, so I still insist on beating the egg yolks. You can try it)

2.121212Add 40g of edible vegetable oil into the whipped egg yolk paste (do not use butter instead, as this will destroy the soft texture of the chiffon cake), and mix evenly.

4.Sieve 100g low flour and 10g baking powder twice and add to 3.

5. Use a spatula to stir evenly. Do not stir clockwise or counterclockwise, as this will make the flour stiff and the chiffon cake will fail. Just fold it into a cross shape with the flour paste. (The batter should be smooth and not grainy)

7. Beat the egg whites into a large bowl, add 3 to 4 drops of lemon juice (white vinegar can be used instead), and beat with a whisk until fish-eye bubbles appear (that is, coarse bubbles). Add 1/3 of 70 grams of sugar and continue beating. (The picture shows the state of fish eye bubble)

8. When it is whipped into finer bubbles, add another 1/3 of the 70 grams of sugar. Keep sending.

9. When it reaches wet peaks, add the last 1/3 of sugar. Keep sending.

10. Stop beating until it reaches dry foam. How to identify whether it is dry foam? Just see if there is a short and straight hook when the whisk is lifted. As shown in the picture.

11. Add 1/3 of the egg white paste to the egg yolk paste.

12.1 Pour the batter in step 12 back into step 10 and stir evenly with a spatula.

13.2 Use a spatula to mix the egg white paste and egg yolk paste evenly. Form a smooth and fine batter.

14. Add the cooked purple sweet potato cubes into step 13 and stir evenly.

15.Put the prepared cake batter into an 8-inch round mold. Lower the round mold from a high place to shake out the bubbles.

16. Place the mold in a preheated oven at 170 degrees, bake at 170 degrees for about 1 hour.

17. When baking, pay attention to the cake in the oven to see if its surface color turns brown. As shown in the picture, the surface color is basically just right.

18. When the surface turns a beautiful brown color, remember to open the oven and cover it with a layer of aluminum foil. This is to avoid the surface from being burnt due to long baking.

20. After the cake is baked, take it out and turn it upside down immediately, otherwise the cake will shrink quickly, which will greatly affect its taste.

21. Wait until the mold is completely cooled before demoulding. (Remember not to use a metal knife to demould, otherwise the mold will be scratched)

22. The texture and taste are very good. The delicate taste like cloud is created so gorgeously~~Hey, let me show you a close-up photo of it being cut open.

Now that you have left your mother's arms, it seems unrealistic for you to cook by yourself. But now that you know how to make purple sweet potato yogurt chiffon cake, you can really try it. It is not only delicious but also very healthy.