ORANGE SWEET POTATO CINNAMON COTTONY CAKE [OGURA CAKE]

I have baked the Purple Sweet Potato flavour cottony cake sometime ago [recipe here].   This time, I used orange sweet potato and added cinnamon powder.    Cake turns out well with no cracks cos' I had used a bigger pan [9 inch] instead of 8 inch pan.  This has resulted in a lower cake compared to the earlier one where I used an  8 inch pan.

Anyway, the texture is the same - soft, spongy and moist with a tinge of cinnamon.

Ingredients

[use 9  inch pan]

[recipe from a food magazine with modifications]

5 egg yolks

1 egg

60 ml corn oil [I used 50 ml]

70 ml milk  [2 tbsp condensed milk mix with 60 ml hot water]

65 gm cake flour  - sifted - set aside
1/2 tsp cinnamon powder

50 gm mashed sweet potato [orange sweet potato]

1/4 tsp salt
5 egg whites 

50 gm sugar
1/4 tsp cream of tartar

1. Line base of a 9" square tin with grease proof paper.  
2. Preheat oven to 170 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.
3. Whisk egg yolks and 1 whole egg with mashed potatoes, flour, milk and corn oil.   Whisk until well combined and batter is smooth.  Set aside.
4. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
5. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
6. Pour the batter into prepared cake tin.   Tap baking tray on work surface a few times to release trapped air bubbles before baking.
7. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45 minutes [by then the water bath would have dried up].  
8. Remove cake and invert it to cool for about 5 minutes.  Turn over and run a thin spatula along the edges to dislodge the cake. 
9.  Invert again to remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake].
10. Turn the cake over when completely cooled.  Refrigerate before slicing if preferred or sliced to serve immediately.  Cakes keep well in the fridge in airtight container.
    
    
    
    

Notes: Visit this site for its' Nutritional Facts [here]