All natural Purple Chiffon cake

Finally managed to get some purple sweet potatoes! Was looking up and down the whole of Singapore for them and just when I was about to drop the idea, I found it at Finest Supermarket! Wheeeeee....

And so..  I baked the ALL NATURAL PURPLE CHIFFON CAKE! All natural because no added colouring! The purple colour comes from the sweet potatoes! Love the colours so much! Baby Kwok #1 enjoyed this snack and gobbled one up within minutes. I made them into small cupcakes for him and Baby Kwok #2. The little princess love them too but because she's only 10+ months old, I do not want to expose her to that much sugar (seems okay to us but a lot to infants). Anyway, it is quite a healthy snack for the adults so do give it a try!

Love the colour! 

Baby Kwok #1 enjoying his tea break :) 

He is a cake person like me!!

To make this, you'll need:

- 85g Cake flour

- 50g/ml Oil

- 3 Egg yolks

- 20g Sugar

- 3 Tbsp water

- 4 Egg whites

- 50g Sugar

- 100g mashed Purple sweet potatoes

- 3 Tbsp milk ( I replaced it with infant formula milk as I am giving as a snack to Baby Kwok #2)

- Some diced Purple sweet potatoes

1. In a bowl, mix yolks, sugar and oil. Combine well.
2. In another bowl, combine the mashed sweet potatoes and milk. Add this mixture into the yolk mixture in step 1
3. Add the water and cake flour into the mixture from step 2. Set aside. Meanwhile, preheat oven to 180°C
4. In a large mixing bowl, beat the egg whites till foamy. Add in the sugar gradually till you obtained a glossy meringue with peaks.
5. Take half of the meringue and fold into the cake batter from Step 3. Add the remaining meringue into the batter and fold well.
6. Pour the batter into a chiffon pan or cake pan. Tap to release air/gas trapped in the batter before baking. Bake for 30 mins.