Alas…

When i threatened not to bake this ever again should i fail on this attempt, the cake got scared and gave me the colour i wanted it to be!

Truth be told, this is not my 3rd attempt like i mentioned on my failed chiffon cake post. It’s my 4th! So what happened on my 3rd attempt?

Errr…

I forgot the flour.

YES!

You read right.

I cleverly forgot the F.L.O.U.R. *pengsan*

I found that out seconds after i popped the cake into the oven! I blame Hugh Jackman. Really. Because of him, i had only 5 hours of sleep on Friday night and that gotta be the reason i missed out the flour! I do not function well with sleep less than 8 hours a day, and no interruption please.

Initially, I was tempted to get the cake out immediately and mix in the flour there and then but i figured it won’t work. I’d probably end up with a deflated chiffon cake batter. In that milliseconds time frame, i thought i’d just save the flour for attempt no.4… Better to waste a chiffon cake sans flour than a chiffon cake with flour if you get what i mean.

While cleaning up the mess, i randomly thought of something. If brownie happened because the baker forgot the flour for a butter cake, what will happen to a chiffon cake if the baker forgets its flour?

Yeeppppppp.. that’s correct!

I get souffle!

A GIANT SWEET POTATO SOUFFLE, with egg yolks that is. Kkekekkeee.

Now, the souffle.. it wasn’t awesome, but it can do. I mean, i’ve never liked any souffle to begin with.. so, i’m not the best person to judge this accidental sweet potato souffle of mine. For all you know, the souffle lovers out there might like it, yknow! HA!

Sweet Potato Chiffon Cake

from Florence

Ingredients
(22-23cm chiffon tube pan)

200g purple sweet potato (steam and mashed)
6 tbsp milk

(A)
6 egg yolks
40g brown sugar
pinch of salt
100ml / 82g corn oil
5-6 tbsp water

(B)
170g cake flour

(C)
8  egg whites
100g sugar

Method

1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.
2. Mix all ingredients in (A) till well blended. Add in the mashed sweet potato and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water, spoon by spoon – some purple sweet potatoes can be quite dry.
3. Beat egg whites in (C) till stiff.
4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
5. Pour egg yolk mixture into the remaining white and mix till well-combined.
6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
7. Bake at 180C for 30 minutes or till cooked.
8. Invert the cake and cool it completely in the tin.

To make the batter pinkish

1 lemon

Direction

1. mix 1/2 the lemon juice in step 1 and another half in step 5 (shown in the picture below)

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So what exactly happened to my previous 2 attempts for this chiffon cake?

Why was the colour grey instead of the pretty pink purplish hue that you see here?

After 2 attempts, i found out why.

In all seriousness, i’m appalled that not many mentioned this. Just 1 or 2 did but they also cited other reasons, which could be the reason as well (yes, Kirbie, you are one of them.. so sweet and unselfish of you! thank you!) So yes, after 2 very carefully monitored but unsuccessful attempts, i had no choice but to try out my very last resort which i wasn’t quite keen on — lemon juice.

AH HA!

That’s right!

The secret is to add in lemon juice!

Check this picture out, taken with my iPhone because the camera didn’t wanna work at that moment of time.

(ppssttt : the reason why i was not keen to add the lemon juice in is because i do not want the flavour of this cake to be tampered with something that might alter the cake’s taste altogether)

Amazing huh?

I did mix in the lemon juice at step 1. The colour did become dark pink purplish there after. But at step 4, not too long after i fold in the egg white into the egg yolk mixture, the colour changed to almost greyish again. Trust me, i did freak out at this point. I mean, c’mon.. lemon juice.. my last resort. It needs to be OK! I can’t afford anymore grey sweet potato chiffon cake!

Seeing that i have the other half unused lemon, i squeezed in more juice, praying that the colour would be bleached once more and it did!

This time, it became bright pink, at areas where the lemon juice pitter patter-ed on.

I squealed in delight!

As i fold the lemon juice in, the whole batter miraculously turned pinkish.

I squealed even louder!

IT WORKED!

THE LEMON JUICE BLARDY WORKED!

I was really pleased.

You have…. NO idea. HAHAHAHAHA!

So yes.. here you go, the end of my purple sweet potato chiffon cake journey. Quite an eventful one i must say. Heh. But i certainly do not hope this happens too often though. It’s rather miserable if this happens too often to people like myself… People who don’t give up easily. People who don’t quite accept an imperfect outcome.

Oh well, i guess once a blue moon is inevitable yeah? :)

So how do i like this chiffon cake?

I have to say, i enjoy it tremendously.

I’m not a chiffon cake person. Mostly because i don’t fancy anything too light and too airy (no satisfaction but that’s just me). But this cake, i likey. The sweet potato taste is not quite there. You can’t taste much of it. Bet if you were to blindfold me and feed me this cake again 1 year later, i might not be able to tell you the answer. I’d probably get heart attack from guessing first before i could tell you it’s sweet potato. Haha!

After frosting it with white chocolate cream, my gawwddd.. the cake rocks!

Refrigerating the cake makes it a leeetle bit more dense (nice!!) … and together with white chocolate cream, it’s OOH LA LA!!

So by my definition, this cake is a winner.

BUT.

Only if it’s covered in white chocolate cream and kept refrigerated. HAHAA!

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