Originally posted April 20, 2015

Sweet Potato Chiffon Cake

Sweet Potato Chiffon Cake by Sarah Xiong

This is a half recipe for a layer cake. For a tube pan, double the recipe.


  • 4 oz sweet potato, baked and mashed
  • 1 tsp vanilla
  • 4 egg yolks
  • 2 oz oil
  • 4.6 oz superfine sugar, divided (reserve 2 tbsp)
  • 3.5 oz unbleached ap flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 egg whites
  • 1/2 + 1/8 tsp cream of tartar


In a large bowl add flour, all but 2 tbsp of the sugar, baking powder and salt.
In a medium bowl mix the potato, oil, yolks, vanilla and milk.
Add wet ingredients to dry. Beat on low til moistened.
Beat egg whites til foamy. Add cream of tartar. Beat til soft peaks form. Add sugar and beat til stiff peaks.
Fold meringue into batter with large whisk. Stir with spatula to get to the bottom.
Pour into 9x3" springform pan. Insert flower nail in center. Bake 325 for 1 hour.



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