Sweet Potato Chiffon

孩子不爱吃番薯。唯一的方法就是做她们最爱吃的食物内做“手脚”。有些辛味的菜类也如此！有是真的很伤脑筋！花费时间和绞尽脑汁找些孩子食谱，她们不吃的一一都挑出来！还害怕给你知道赶紧往垃圾袋扔掉！
现在许多家庭煮妇都变精灵了！大部分都说孩子用什么方法去拒绝，我们就得想法子令她们开开心心的接受！食物，菜类，辛香料并非难接受！

Ingredients: (17cm mold / chiffon pan )

100g purple sweet potato (steam and mashed)

3 tbsp milk

(A)

3 egg yolks

20g brown sugar

pinch of salt

50ml corn oil

3 tbsp water

(B)

85g cake flour

(C)

4 egg whites

50g sugar

1/2 tsp cream of tartar

(D)

Diced steamed sweet potato cubes (optional)

Method:

1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.

2. Mix all ingredients in (A) till well blended. Add in (1) and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water - some purple sweet potatoes can be quite dry.

3. Beat egg whites in (C) till stiff.

4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.

5. Pour egg yolk mixture into the remaining white and mix till well-combined. Stir in (D) - sweet potato cubes.

6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.

7. Bake at 180C for 30 minutes or till cooked.

 Recipe from : Florence