Sweet Potato Chiffon Cake

I wanted to make chiffon cake.  I tried to make Kabocha Chiffon Cake the other night, and it flopped!!  the weight of the Kabocha and liquid were too much for the meringue to handle. It's a night mare when you can't even read your own recipe notes on the paper you jotted. So back to the drawing board to troubleshoot what I did wrong.  This time, back to normal - it worked. 
Ingredients:
7 Organic Large eggs - washed and at room temperature - separated as follows
       7 Egg Whites - egg white in mixer bowl with whisk attachment
       7 Egg Yolks in a medium bowl
150 g Organic Cane Sugar
60 g Organic Cane Sugar
Cooked Organic sweet potatoes - 9 oz - strained through sieve
160 g Organic Non-GMO Home mixed Pastry Flour
90 ml Organic milk
60 ml Organic Avocado Oil
1/4 tsp Kosher Salt
Preheat oven to 235'F
Depending on your oven's BTU, Bake 50 min to 1 hr 7 min.

Method:  Add 60 g sugar, 90 mil milk, 60 ml Avocado Oil, 9 oz strained sweet potato to the bowl with egg yolks.  Shift 160 g flour.  Add flour to the egg mixture.  Gently mix them all.  Set aside covered.
Make meringue - Beat egg whites with 150 g sugar until stiff peak forms.
Add 2 C of meringue to egg yolk mixture.
To make sure egg whites are mixed in thoroughly, stir the meringue with spatula in gentle whirl pool at the top and pick up the batter at each pass through.  Repeat this method until all meringue are mixed in. Then, fold from bottom and over with spatula.

 

CHIFFON CAKE TESTINGS PHOTO JOURNAL

THESE ARE MY CHIFFON CAKE TESTINGS ADVENTURE COMPLETED IN THE PAST WEEKS.
My tested basic recipe is found here:  http://rockdavinci.blogspot.com/2013/05/pollys-pandan-coconut-chiffon-cake.html
The first one is testing replacing PANDAN juice with Milk Coffee.

 Push Down Gently to dislodge the bottom of the pan

The second testing is using home made syrup from Fresh Cranberry juice and Cherries boiled with sugar till thick.  Of the 125 ml,  100 mil syrup and 25 ml is water.  The taste is bland.  Next time I will not add water.

 

*All eggs should be washed and at room temperature

 If you are not very good at separating egg white from egg yolk, do a "three bowl separation" technique.
Line up two small bowl and large mixer bowl for egg white.    A Large bowl for egg yolks and flour mixture.
Crack the egg over the bowl or into a bowl, allow the egg white to sip off one half of the cracked egg shell into a bowl, then, alternatively transfer the egg white with egg yolk into the emptied shell while allowing to let egg white to sip off the shell during transfer.   Repeat until 95% of the egg whites are separated.  Or use a clean hand or wearing a food grade gloves or utensil, carefully scoop the egg yolk into a medium bowl that will be mixed with flour and sugar, etc. later.

 Mix in all other ingredients and set aside.

 I hand whip my meringue.

 

 This is Soft Peak still.

 This is stiff peak.  This is what you want.  Beaten egg whites - meringue should be shiny and there should no sign of Unbeaten wet egg whites at the bottom of the bowl.

 Stiff peak with a tiny twirl at the tip is okay.

 Mix Flour and egg yolks and others well into smooth, but do not overwork it to build gluten.
*Actually do this before start making meringue.

 Mix some meringue in to flour mixtures.

 Add 1/3 of Meringue into egg mixture.  

 Mix gently and thoroughly.  Preheat your Oven according to the recipe.

 No egg whites bits should be visible.

 Panning:

The third one is after juicing the fresh Pandan Leaves "La Dau" that I was finally able to find at the SF Market - Unbruised and Fresh looking.  They were the most expensive natural flavorings.  I am trying to grow them at home.... see how that goes in two years.

 

 Making Meringue:

PANDAN LEAVES PROCESSING:

 $19.99 PER POUND.

 

Transfer this time into NutriBulett to juice further.

 Filter through fine sieve.

 

 Freeze store.  Approximately 2 cubes equal 60 ml

 These are good as compost.