KOMPAS.com – If you have a supply of Cilembu sweet potatoes at home, you can process them into chiffon cake.
Chiffon cake is made with coconut milk, unsalted butter, egg yolks, low protein wheat flour, granulated sugar, baking powder, eggs, yellow sweet potato and granulated sugar.
Chiffon cake is baked for 45 minutes, once cooked it can be served with tea or coffee.
Check out the recipe for chiffon cake with Cilembu sweet potatoes, quoted from the book “Delicious Culinary: Cassava & Sweet Potatoes” (2018) by Tim Primarasa published by Gaya Favorit Press.
Also read:
Material:
- 135 ml coconut milk
- 125 grams steamed yellow sweet potato, mashed (can be replaced with Cilembu sweet potato)
- 100 grams unsalted butter, melted
- 8 egg yolks
- 150 grams of low protein wheat flour
- 100 grams of granulated sugar
- 1/2 tsp baking powder
- 8 egg whites
- 1/4 tsp salt
- 75 grams of granulated sugar
Also read:
1. Preheat the oven to 175 degrees Celsius. Prepare a chiffon tin with a diameter of 18 centimeters.
Mix coconut milk, sweet potatoes and melted butter, stir until combined. Add egg yolks and granulated sugar, stir with a whisk until the sugar dissolves.
2. Mix flour and granulated sugar, sift. Add the flour mixture to the sweet potato mixture, stir until it becomes a soft dough, set aside.
3. Beat the egg whites until foamy, add salt, add the sugar little by little while continuing to beat using a high speed mixer until thick and stiff, lift the mixer.
4. Gradually add the beaten egg whites into the sweet potato mixture, stir gently until evenly mixed.
Pour the mixture into the prepared pan, bake in the oven for 45 minutes until cooked.
5. Remove from the oven, invert the baking sheet over the bottle and leave to cool. Remove the cake from the pan, cut into pieces according to taste.
