Milky Yam Chiffon Cake

I have baked sweet potato and pumpkin chiffon cakes before.  This  is another chiffon cake using a tuber as ingredient that's YAM and best part is condensed milk is used instead of the usually coconut milk.

As this is a giveaway cake, I didn't slice it.

Ingredients For Egg Yolk Mixture

4 egg yolks [I used size AA eggs]
40 ml corn oil
100 gm mashed yam
1 1/2 tbsp condensed milk mix with 1 tbsp hot water
50 gm plain flour [I used 30 gm plain flour and 20 gm rice flour]
1/4 tsp salt
Ingredients For Egg White Mixture
4 egg whites
1/4 tsp cream of tartar 
50 gm castor sugar 

1. Sieve flour and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Beat egg yolks and sugar until creamy, drizzle in oil and milk.
4. Then add in mashed yam continue to beat until  well blended.
5. Fold in sifted flour and salt.   Mix until well combined.
6. Preheat oven at 160 degrees C for 10 minutes.
7. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar.    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
8. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
9. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap tube pan a few times on table top to release trapped air.
10. Bake in preheated oven at 160 degrees C for 40 minutes.
11. Remove from oven and invert immediately to cool cake before slicing.
12. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    

This post is linked to Little Thumbs Up May Event - Milk Theme 
organised by Bake For Happy Kids and My Little Favourite DIY,

hosted by Tze of Awayofmind Bakery House