Pink Chiffon Cake Recipe
Photo source: Grandmother's Kitchen
This pink chiffon cake is made with purple sweet potato and has a whipped cream filling.
1/3 cup milk
8 eggs, separated
1/4 cup brown sugar
1/2 teaspoon salt
1/3 cup grape seed oil
1/2 cup water
1 1/3 cup cake flour
1/2 cup granulated sugar
1 lemon, juice from
1 cup whipping cream, whipped to soft peaks
Serves 6 - 8
Preheat oven to 350F
Grease and flour 2 - 9 inch cake pans with butter.
Start off by steaming sweet potato until nice and tender.
In a bowl mash together milk, steamed sweet potato and half of lemon juice.
Add in milk, egg yolks, brown sugar, salt, oil and water, mix till well incorporated.
Sift in cake flour, and mix well.
In a separate bowl whip egg whites and sugar to stiff peaks.
Fold half of whipped egg whites into sweet potato mixture.
Add the rest of the egg whites and the other half of lemon juice, fold gently till well incorporated.
Pour batter into prepared cake pans and bake for 20 to 30 minutes, or until an inserted toothpick comes out clean.
Let cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Spread whipped cream in between layers and on top.
Top with your favourite jelly or some framboise or cassis.
Be sure to add lemon juice to this cake, the acidity will turn the colour of cake to pink. If you don't you will get a blueish grey coloured cake.