Sweet Potato Chiffon Cake 紫薯戚风蛋糕

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Ingredients:

5 egg yolks (蛋黄)
60ml corn oil(玉米油)
70ml coconut milk (椰浆)
120g mashed purple sweet potato(紫薯泥)
45g (3 tbsp) caster sugar (细砂糖)
120g (1 cup ) plain flour(普通面粉或低筋面粉)

5 egg whites (蛋白)
1 tsp lemon juice (柠檬汁)
75g (1/3 cup) caster sugar (细砂糖)

22cm (9”) chiffon cake pan
22cm (9寸)戚风烤模

以130°C烤45分钟,再改160°C 烤15分钟
或以150°C烤45分钟,再改180°C 烤10分钟


Bake in a preheated oven at 130°C for 45 minuets. Then bake at 160°C for 15 minuets.
or bake in a preheated oven at 150°C for 45 minuets. Then bake at 180°C for 10 minuets.

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