Steamed Purple Sweet Potato Chiffon Cake （紫薯蒸蛋糕）

Purple sweet potatoes are naturally sweet, nutritious, and give this cake its beautiful lavender hue. If you're looking for a healthier cake that's light, soft, and incredibly moist, this steamed version is worth trying.

The process is almost the same as making a baked chiffon cake. You'll still prepare the egg yolk batter, whip the egg whites into a stable meringue, and gently fold everything together to keep the batter airy. The only difference is that instead of baking it in the oven, the cake is gently steamed until perfectly cooked.

Steaming produces a wonderfully soft and tender crumb while keeping the cake moist for days. It's also a great option when you don't want to turn on the oven or simply enjoy the delicate texture that only steaming can achieve.

The first time I made this cake, I was expecting the batter to be a beautiful purple color. However, once I mixed the mashed purple sweet potato with the egg yolks, the vibrant purple faded into a pale greyish shade. While the flavor was still delicious, the color wasn't quite what I had hoped for.

So, for my second attempt, I added a small amount of natural purple sweet potato powder to brighten the batter. It's completely natural and simply enhances the cake's gorgeous purple hue without affecting the sweet potato flavor.

Of course, adding the purple sweet potato powder is entirely optional. If you prefer not to use it, the steamed cake will still turn out wonderfully soft, moist, and delicious. It just won't have the same vibrant purple color.

With its beautiful purple hue and delicate sweet potato flavor, this cake is as eye-catching as it is delicious. The addition of a little natural purple sweet potato powder helps enhance its vibrant color while keeping the flavor completely natural. Serve it plain with a cup of tea or coffee or enjoy it as a light dessert at any time of the day. Every slice is fluffy, moist, fragrant, and full of the subtle sweetness of purple sweet potato.

This recipe is perfect for homes without an oven or simply prefer not to use one. This steamed purple sweet potato cake is a wonderful alternative. You can still enjoy a light, fluffy chiffon-style cake using just a steamer.

The coconut added to the batter needs to be adjusted due to the moisture content of purple sweet potatoes vary depending on the variety and how they're cooked. Start with the amount of coconut milk stated in the recipe, then adjust slightly if needed to achieve a smooth, flowing batter. It should be thick enough to hold the air from the meringue but not so thick that it's difficult to fold.

Instead of placing the cake mold directly into the steamer, set it inside a pot that is slightly wider and taller than the mold. The pot should fit comfortably inside your steamer or multi-cooker. Cover with plastic wrap. This helps shield the cake from direct steam and condensation, resulting in a more evenly cooked cake with a smoother surface.

Full written steps, tips, and exact measurements are below. Keep scrolling!

INGREDIENTS

(6-inch steamed cake)

50g purple sweet potato puree

30ml + u to 20ml, if needed*

20ml corn oil

3 eggs

50g flour

10g Purple sweet potato powder (optional)

40g sugar

2g white vinegar

*Note: The moisture content of steamed purple sweet potatoes can vary depending on the variety and cooking method. In addition, different brands of cake flour absorb liquid differently. Start by adding 30ml of coconut milk, then gradually add more (up to an additional 20ml) if needed. The batter should be smooth, and flow easily but not be too runny.

METHOD

1.Prepare the steamer. Bring the water in your steamer or multi-cooker to a gentle boil.

2.Prepare the batter. In a mixing bowl, whisk together the purple sweet potato purée, 30g coconut milk, corn oil, and egg yolks until smooth. Sift in the flour and purple sweet potato powder. Mix until no dry flour remains. If the batter feels too thick, gradually add the remaining coconut milk until it reaches a smooth, flowing consistency.

3.Make the meringue. In a clean bowl, beat the egg whites with a few drops of white vinegar until foamy. Gradually add the caster sugar in three batches and continue beating until stiff peaks form.

4.Fold one-third of the meringue into the egg yolk batter to lighten it. Then gently fold in the remaining meringue in two additions until no white streaks remain. Be careful not to overmix.

5.Pour the batter into a 2-piece 6-inch chiffon cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.

6.Place the cake pans inside a pot that is slightly wider and taller than the cake pans. Cover with plastic wrap.  Then place the pot into your preheated steamer or multi-cooker.

7.Steam over medium heat for about 50 minutes. (Adjust the steaming time if using a different pan size.)

8.Once cooked, remove the cake from the steamer and unmold it immediately while still hot. Leaving the cake in the pan will cause the bottom to become soggy from trapped steam.

9.To unmold, gently tilt and rotate the pan. The cake will soon pull away from the sides, making it easy to release. Allow the cake to cool completely on a wire rack before slicing and serving.

Tips for making this Purple Sweet Potatoes Steamed Cake

1)Adjust the coconut milk in the batter based on the moisture of the purple sweet potatoes. Start with the recipe's amount and tweak as needed for a smooth, flowing batter that holds meringue air but isn’t too thick to fold.

2)Fold the meringue gently to keep as much air in the batter as possible.

3)Place the mold in a slightly larger pot that fits your steamer. Cover with plastic wrap to shield the cake from steam, ensuring even cooking and a smooth surface.

4)Steam over medium heat, not high heat, to prevent the cake from collapsing.

5)Unmold the cake immediately. Remove it from the mold while hot to prevent sogginess. Gently tilt and rotate the mold to release the cake.

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