Fresh from the recent success of baking the chiffon cake recipe, I got a little ambitious and started experimenting with several different flavors for this cake. I was pleased with all the outcome, as the flavoring and texture of the cakes were surprisingly good. Like all things, there was one that really stood out and it was the Purple Sweet Potato Chiffon Cupcakes. I had frosted the cake with some crème fraiche as well and the result was just outstanding! The frozen grated purple sweet potato or also known as purple yam can be found at your local Asian grocer. Give this recipe a try, I think you will like it. Have a great week ahead and happy cooking!
Purple Sweet Potato Chiffon Cupcakes
4 Large Egg Yolks
15 g Sugar
50 g/ml Canola or Corn Oil
50 g/ml Unsweetened Soy Milk or Whole Milk
100 g Frozen Grated Purple Sweet Potato (I used Buenas brand), thawed
65 g Pastry Flour, sifted
1 ½ tsp Lemon Juice
55 to 65 g Sugar (adjust accordingly to the sweetness of sweet potato)
8 g Corn Flour/Starch
4 Large Egg Whites
Equipment: Regular size muffin/cupcake pans, lined with paper cups
Crème Fraiche Frosting
2 Tbsp Granulated Sugar 1 Cup Crème Fraiche
1/3 Cup Heavy Whipping Cream
½ tsp Vanilla Extract
Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.
Place the egg yolks and sugar in a large bowl, and beat well. Add oil, soy milk, and grated sweet potato and stir to incorporate with a whisk. Add flour and lemon juice; mix well, until the batter becomes sticky.
Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
Carefully spoon the batter into the cupcake liners, filling them almost full. Bake for 16-17 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. When cake is done, remove from the oven and leaving it to cool completely on a wire rack before frosting.
For the Crème Fraiche frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, cream, vanilla and 2 Tbsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape.
Note: For 7 inches Chiffon/Angel Tube Pan
Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
Makes 16 Regular Size Cupcakes or One 7 inches Chiffon Cake