[Ingredients] - 4 large egg yolks
- Zest of 1 lemon
- Juice of 1/2 lemon - about 50ml
- 1tsp baking powder
- 20g caster sugar
- 150g cake flour
- 100ml whipping cream
- 60ml vegetable oil
- 4 egg whites
- 80g caster sugar
- 80g purple sweet potato, peeled and steamed, blend into puree with a bit of small chunks left
[Steps] 1. In a mixing bowl, add in lemon juice, sugar and yolks, whisk till mixture is pale and thick.
2. Add in lemon zest, cream and oil, and whisk till well combined.
3. In a separate mixing bowl, add in egg whites and whisk till foamy. Gradually whisk in sugar and continue to whisk till stiff peaks - meringue.
4. Fold meringue into yolk mixture in 3 additions.
5. Divide batter into 2 portions and mix one portion with the sweet potato.
6. Alternating, spoon the 2 batter into a greased and dusted 20-21inch tube pan. Tap the pan against the counter top to remove air pockets
7. Bake in a preheated oven at 170degC for 25-28mins, or till an inserted skewer comes out clean.
8. Remove pan from oven and invert it immediately. Allow cake to cool inside the pan completely.
Adapted from @honeybeesweets.sg
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