紫薯戚风蛋糕 （Purple Sweet Potato Chiffon Cake)

坐在银幕前， 脑海里是一片空白， 抬头仰望墙上的时钟，才惊觉时间已在一片茫然中悄然流逝。 然而， 任我耗尽所能也挤不出几行的字句， 继续的思考亦是枉然， 看来今日只好交上白卷了!

都是"乱买“惹的祸， 眼见那几条的紫薯即将腐烂， 只好化为孙悟空使出72变的能力把它解决了。我把一部分的紫薯泥做了这久违的戚风蛋糕， 剩余的则做了紫薯喜粄。 

图中的紫薯泥 (我称它为紫薯碎粒）， 我把紫薯切块以中火蒸至8分熟， 冷却后， 把蒸好的紫薯放入冰箱里2小时。 取出， 以搅碎机搅打后就成了小粒状。

这里的材料适合18cm 或20cm的模子， 剩余的蛋糕糊我以几个小杯子来烘烤了！以上的做法有些错误， 蛋黄糊里是没有加入細糖的哦！ 

Purple Sweet Potato Chiffon Cake

Egg yolk ingredients:

5 egg yolks

100g purple potato (steamed and mashed)

125g fresh milk

50g corn oil

125g all purpose flour/cake flour

20g purple potato granules（steamed about 7% cooked and minced) 

5 egg white

70g caster sugar

Method: 

1. Combine egg yolks, fresh milk and corn oil, mix well.  Fold in flour until forms batter and add in mashed purple potato, well combined. 

2. Beat egg whites until mixture forms soft peaks and gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3. Gently fold in egg white foam into egg yolk batter until blended and add in potato granule, slightly mix.

4. Pour batter into ungreased 16cm chiffon mould （Japanese type) , bake in preheated oven at 160C for 40 minutes or untill cooked. （ I baked extra 8 cupcake)

5. Remove from oven, invest cake onto table until completely cooled.

Note: This ingredients is suitable for 20cm or 21cm normal chiffon mould.  

发觉我家的图片总是比别人家的多，嘻嘻！ 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House