Today I will share with you the Pandan Purple Sweet Potato Pillow Cake bake with a toast mold. The reason why it is called a pillow cake is that the shape really looks like an ancient pillow. The cake feels very light in the hand, the resilience is very good, and the internal texture is soft and dense. When you eat it, you can have the taste of pandan and purple sweet potato at the same time. It is soft and moist, delicious!
Mold Selection
In fact, this cake is a chiffon cake baked with a toast mold, so it is not recommended to use non-stick molds. Because the cake needs to climb up the edge of the mold. However, the bottom of the general toast mold is fixed, so for the convenience of demoulding, only put baking paper on the bottom. This makes the cake unable to catch the bottom when the mold is turned upside down to cool, so there will be a slight sunken at the bottom. This is why the traditional chiffon uses a bottom removable mold and does not put baking paper.
Crack Line In The Middle Of The Cake
If you want the effect of cracking in the middle of the cake. In addition to taking it out from the oven and cutting it halfway, you can also put a row of butter before entering the oven. If you find these bothersome, it’s easiest to let it burst free.
Don’t be discouraged if you don’t do well the first time, the so-called Practice Makes Perfect! If you like the Pandan Purple Sweet Potato Pillow Cake recipe we shared, please share it with your relatives and friends! I wish you a happy life~
You might also like our cake recipes, Butter Chiffon Cake, Steamed Cake
Pandan Purple Sweet Potato Pillow Cake
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Print Pin Comment & RateEQUIPMENT
- 21*12*11cm Toast Mold
INGREDIENTS
PANDAN BATTER
- 2 tbsp Pandan Powder
- 2 Egg Yolks
- 50 g Corn Oil
- 50 g Milk
- 50 g Low-gluten Flour
PURPLE BATTER
- 2 tbsp Purple Sweet Potato Powder
- 2 Egg Yolks
- 50 g Corn Oil
- 85 g Milk
- 50 g Low-gluten Flour
MERINGUE
- 4 Egg Whites
- 80 g Caster Sugar
- 1 tsp Lemon Juice
- 10 g Cornstarch
- 0.25 tsp Salt
INSTRUCTIONS
- First weigh the empty bowl that will be used to beat egg whites and record the weight.
- Separate the egg yolks from the whites. Put the whites into the large oil-free and water-free bowl you weighed just now. Divide the egg yolks into the other two bowls. Each bowl has two egg yolks.
- Process the pandan egg yolk batter first. Now whisk egg yolk, corn oil and milk until emulsified. Then sift in the low-gluten flour and pandan powder then mix until a smooth batter is formed.
- Mix the purple batter in the same way.
- Before starting to beat the meringue, preheat the oven to 160 degrees Celsius.
- Add lemon juice and salt to egg white.
- Use the egg beater to beat at high speed, and when there are coarse bubbles, start adding sugar in 3 portions.
- Beat the egg white until the texture is obvious, and there is a small hook when extracting the egg beater.
- Then add cornstarch to the meringue and mix well at low speed.
- Put the processed meringue on the scale. Subtract the weight of the empty bowl from the total weight to get the weight of the meringue, and then divide by 2.
- Divide the meringue into 2pandan and purple sweet potato egg yolk batter and mix well.
- Put baking paper on the bottom of the toast mold, and pour the 2 mixed batters into the mold in the order you like.
- After installing, smooth the batter and tap it on the table a few times to make some big air bubbles.
- Bake in a preheated oven at 160 degrees Celsius for 15 minutes, taking it out and scoring a line in the middle with a small knife.
- Put it in and continue to bake for 60 minutes. Please adjust the time and temperature according to the temper of your oven.
- After baking, knock on the table a few times to let the heat dissipate quickly. Let cool upside down for at least 1 hour.
- Scrape the four sides with a scraper and then buckle upside down to release the mold. Tear off the baking paper at the bottom, then cut into the thickness you like and enjoy~
INSTRUCTIONS VIDEO
NUTRITION
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