Skip to content Skip to sidebar Skip to footer
Home / cake / chiffon / potato / recipe / sweet

Sweet Potato Chiffon Cake Recipe

Post a Comment

Slacker Purple Sweet Potato Chiffon Cake
Slacker Purple Sweet Potato Chiffon Cake from slacker-jet.blogspot.ca

Description

If you are looking for a light and fluffy dessert that’s not too sweet, then this sweet potato chiffon cake recipe is perfect for you. Made with fresh sweet potatoes and a few basic ingredients, this cake is easy to make and tastes delicious. It has a tender crumb and a delicate flavor that makes it a perfect dessert for any occasion.

Prep Time

The prep time for this recipe is around 20 minutes. You will need to cook and mash the sweet potatoes before starting the cake batter.

Cook Time

The cook time for this recipe is around 45-50 minutes. The cake needs to be baked in the oven until it’s golden brown on top and a toothpick inserted in the center comes out clean.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 1 cup sweet potato puree (from about 2 medium sweet potatoes)
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking pan

Method

  1. Preheat the oven to 325°F. Grease and flour a 10-inch tube pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another mixing bowl, whisk together the egg yolks, sweet potato puree, vegetable oil, water, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. In a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
  6. Using a rubber spatula, fold the egg whites into the sweet potato mixture until just combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let cool for 10 minutes before removing from the pan.
  10. Transfer to a wire rack and let cool completely before serving.

Notes

  • The sweet potato puree can be made by boiling or roasting sweet potatoes until tender and then mashing them with a fork or potato masher.
  • This cake can be served plain or with a dusting of powdered sugar on top.
  • You can also serve it with whipped cream or a dollop of ice cream.

Nutrition Info

  • Serving size: 1 slice (1/12 of cake)
  • Calories: 270
  • Total fat: 11g
  • Saturated fat: 1.5g
  • Cholesterol: 70mg
  • Sodium: 190mg
  • Total carbohydrates: 40g
  • Dietary fiber: 1g
  • Sugars: 24g
  • Protein: 4g

Recipe Tips

  • Make sure to beat the egg whites until stiff peaks form to get a light and fluffy cake.
  • Don’t overmix the batter after folding in the egg whites or the cake will become dense.
  • You can replace the sweet potato puree with pumpkin puree or butternut squash puree for a different flavor.

Post a Comment for "Sweet Potato Chiffon Cake Recipe"