Yam Chiffon Cake Recipe

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Yam Chiffon Cake

Baking Summary

  • Oven Temperature : 180°C
  • Baking Time : 35 minutes
  • Mould Size : 8"

    • Ingredients

    Chiffon Cake

    A

  • 150 g of Superfine Flour
  • 12 g of Milk Powder
  • 1 tsp of Baking Powder
  • 100 g of Sugar
  • ¼ tsp of Salt

    • B

  • 80 ml of Salad Oil
  • 4 Egg Yolks
  • 100 ml of Water
  • 1 tsp of Yam Essence

    • C

  • 4 Egg Whites
  • 80 g of Sugar
  • ¼ tsp of Cream of Tartar

    • Topping Cream

  • 300 g of Yam Puree
  • 800 g of Fresh Cream
  • Few drop of Purple Coloring

    • Cake Decoration

  • Use fruits of different colors for decoration

    • Preparation

    1. Mix ingredients A well. Add in ingredients B and blend until thick and creamy.
    2. Whisk ingredients C at medium speed until stiff.
    3. Blend egg white mixture into egg yolk batter. Pour into cake mould. Bake in preheated oven for 35 minutes.
    4. Whisk fresh cream till fluffy. Add in yam puree and purple coloring.
    5. Slice the cake into 2 layers. Sandwich the cake with yam whipping cream. Coat the whole cake with whipping cream smoothly.
    6. Using a piping bag, make a pattern on the cake and decorate with desired fruits and freezer before serving.

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