How to make milky purple sweet potato cake

Food, clothing, housing and transportation are important components of life. Among them, "food" has always been the most important for Chinese people. Only by eating well can we ensure a good body. Only with a good body can we work and study better. The method of milky purple sweet potato cake is very simple and it tastes very good.

1. Prepare the materials and weigh them.

2. Peel and wash a medium-sized purple sweet potato, cut it into thin slices, add a little water, put it in the microwave and heat it on high heat for 3 minutes to cook the purple sweet potato.

3. Put the cooked purple potato slices into a food processor and blend.

4. Beat the purple sweet potato into fine puree.

5. Separate the egg white and egg yolk. The plate for the egg white must be free of water and oil.

6. Put milk powder, pure milk, corn oil into the egg yolk plate, and sift in low-gluten flour and corn starch.

7. Mix until the egg yolk becomes a paste without any particles, then add 80 grams of purple sweet potato puree and mix again.

8. Mix well into purple sweet potato paste and set aside.

9. Use an electric whisk to slowly beat the egg whites for a few times. When large bubbles appear, add sugar and continue beating at medium speed.

10. After about one minute, beat it into smooth white foam, add 5 drops of lemon juice (or white vinegar to remove the egg smell), and continue beating at high speed.

11. After beating for about two minutes, lift the whisk head and wait until the foam appears with small upright pointed corners. The whole beating process takes about 3 minutes. This is a meringue with a fine texture.

12. Add the meringue into the purple sweet potato paste and mix well. Avoid stirring in circles to prevent the bubbles from degassing and causing the cake to not rise.

13. What it looks like after mixing well.

14. Pour into a 6-inch movable bottom mold, lift it slightly, and push down the left and right sides a few times to shake out large bubbles.

15. Preheat the oven to 150 degrees for 5 minutes in advance, put the cake batter into the mold, and bake on the lower layer at 150 degrees for 50 minutes.

16. Turn the cake upside down immediately after baking to prevent it from collapsing or shrinking.

17. Cover with a damp cloth and let it sit for half an hour.

18. After half an hour, slowly push up from the bottom of the movable bottom mold. Demoulding is successful and placed in a ceramic plate.

19. Take out 50 grams of the remaining purple sweet potato puree, add 10 grams of condensed milk and mix well.

20. Use a spatula to spread the purple sweet potato puree evenly around the sides of the cake.

21. Then apply on the front side. After the purple sweet potato puree is slightly dry, smooth it out patiently and carefully, making it as evenly spread as possible.

22. Wipe the perimeter of the plate with a damp cloth, put it in the oven, and bake it at 120 degrees for 15 minutes.

23. The fruit of our labor, perfect result!

24. Cutting is also great!

This is how to make the milky purple sweet potato cake. Have you learned how to make it? You don’t need to put too much seasoning, just preserve the taste of the food itself, which is great.