Tuesday, June 1, 2010

Purple Yam (Ubee) Chiffon Cake

Chiffon cake get more attention between Indonesian Baking Club member "KBB - Klub Berani Baking" during this month. This group belong Indonesian friends, similar with Daring Baker etc. the moderator challenge members of group to make Chiffon Cake. So, just imagine .. almost every members posted the picture of chiffon cake on Face Book .. how can you just quite , do nothing ? Hahahahha... kidding . Well, I'm not member of KBB Group .. But I would like to try the recipe with a little bit modification :)
I found the purple yam powder from Asians store and wonder what the taste it's gonna be if i add into my chiffon cake ? The result was great , and I love the texture and especially since the color of chiffon transform become 'purple' it wasn't hard to offer a slice of cake to my daughter, oh yeaah.. she loves purple color so dearly ! :D

Purple Yam (Ubee) Chiffon Cake

7 egg yolks (approx. 100 gr)
50 gr sugar
100 ml vegetable cooking oil
100 ml milk or substitutes with 100 ml lite coconut oil
115 gr purple yam powder - easy to find at Asian Store - check out at Philippine or Thailand Aile
60 gr all-purpose flour
1 tsp Baking Powder
7 white eggs
1/2 tsp cream of tar tar
125 gr sugar

Method :

Prepare chiffon pan - do not grease the pan -

In the medium bowl, mix together egg yolks, sugar, milk, vegetable cooking oil, the flour . Stir well, to mix thoroughly.

Mean while, cream together white eggs, cream of tar tar until soft peak. Add in to flour mixture, mix well with a spatula.

Bake the chiffon in a preheated oven 350 F for 1 hour or until golden brown.

Put the pan up side down (some using bottle neck) , let cool.