Orange Sweet Potato Chiffon Cake II

Another orange sweet potato chiffon cake which I baked using yoghurt instead of coconut milk.  The cake is spongy soft and not sweet at all.

Ingredients for Egg Yolk Mixture

3 egg yolks [used large eggs]

1 tbsp castor sugar

1/4 tsp salt

3 tbsp oil
1 tsp lemon juice

60 gm orange sweet potato [skinned, steamed and mashed]

60 ml plain yoghurt
50 gm cake flour sifted

• Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in yoghurt.  Lastly stir in mashed sweet potato. Fold in the flour, combine well.  Set aside while you whisk the egg  white.  Preheat oven at 160 degrees C.

 

Ingredients for Egg White Mixture

3 egg white

3 tbsp sugar

1/4 tsp cream of tartar

• Whisk egg white until frothy then add in cream of tartar.  Continue whisking until foamy then gradually add in sugar.  Whisk until soft peaks formed.
• Fold in 1/3 portion of meringue into egg yolk mixture.  Mix until well incorporated.  Then fold mixture into balance meringue,  Mix well.   
• Pour batter into 7" chiffon pan and bake in preheated oven at 160 degrees C for 40 minutes.
• Invert pan immediately after baking to cool cake before removing from pan.
• Slice before serving.