Purple Sweet Potato Chiffon

How time flies! My little girl has turned 5 years old yesterday! Seems like not long ago my little princess still rocking in my arms. Since her favourite colour is purple, I decided to bake a simple purple chiffon cake frosted with purple whipped cream ^0^ I've done a purple sweet potato chiffon before, but  the cake did not turn out quite well. The texture was fine, just that he purple tone was not as prominent as the present one I done :D Really happy with this present purple sweet potato chiffon, nice purplish pink hue without the need of adding food colouring with soft and fluffy texture! 

My first attempt to cover a 8" whole with rose swirl! I'm using a 2D wilton piping tip. The first tried was really ugly and messy that I've to scrap of the cream and re-pipe again hahaha...still look messy but glad my kids and hubby enjoyed eating the cake and 3/4 of the cake was gone last night!

Recipe ref : maameemoomoo.com
Ingredient (enough for one 7" & one 8" round pan)

• 200gm purple sweet potato, cubed
• 6 tbsp milk
• 1 lemon juice (divided into 2 portions)

Yolk Batter

• 6 egg yolks
• 40gm brown sugar
• pinch of salt
• 100ml corn oil
• 6 tbsp milk
• 170gm cake flour

Meringue

• 8 egg whites, cold
• 100gm sugar

Method

1. Steam sweet potato till softened, add in milk and mashed till smooth and fine. Stir in 1 portion of lemon juice.
2. Whisk yolks with sugar till well dissolved. Beat in salt, corn oil and milk. Add in mashed sweet potato and mix well.
3. Sift in flour and mix till smooth and lump free.
4. In a clean dry bowl, beat egg whites till foamy. Add in sugar gradually and beat till stiff peak formed.
5. Add 1/3 of meringue into egg yolk mixture and mix well.
6. Pour the egg yolk mixture into the balanced meringue and fold lightly till well combined. Stir in 1 portion of lemon juice.
7. Pour the batter into a ungreased 9" chiffon pan. Tap the pan lightly on a table top to release air bubbles.
8. Bake in preheated oven @ 180 deg cel for 40-45 mins or until a skewer inserted comes out clean.
9. Invert cake and cool completely in tin before unmoulding.

Fried Mee Sua 炒面线

I usually cook soupy Mee Sua and never thought that it can be fried as noodle because of its rather delicate texture. It tasted really special after a round of pan frying till golden brown prior to stir-frying with the other ingredients!

Pan fried Mee Sua in hot oil before using

Recipe modified from blue little kitchen

Ingredient

• 200gm Mee Sua , 面线
• 5 cloves garlic, minced
• 2 shallots, sliced
• 300gm cabbage, sliced
• 70gm carrots, shredded
• 70gm enoki mushroom
• 1 red capsicum, sliced thinly
• 200gm chicken fillet, sliced thinly*
• 2/3 cup water
• 2 tsp chicken stock powder
• 3 tbsp light soy sauce
• 3 tbsp hoisin sauce
• 1/4 tsp white pepper
• dash of sesame oil

Method

1. Marinate chicken fillet with 1 tsp light soy sauce, 1 tsp sesame oi, 1 tsp wine & 1 cornstarch.
2. Heat 1/2 cup oil in wok. Add in one piece flour vermicelli and pan fried for a few seconds till golden brown for  both sides. Remove and drain well. Repeat till all flour vermicelli are fried.
3. Meanwhile bring a pot of water to boil. Turn off heat, add in fried vermicelli and steep for 5 mins, use a chopstick to lightly loosen the strands. Drain away water.
4. Heat 2 tbsp oil in wok, add in shallots and fried for a min until fragrant. Add in garlic and fry briefly.
5. Add in marinated chicken fillet and fried till it turns opaque.
6. Add in enoki mushroom and mix evenly.
7. Add in cabbage and carrots and toss evenly for 3 mins until cabbage is softened.
8. Add in fried vermicelli from step (3) and red capsicum. With a chopstick and spatula, toss the mixture evenly.
9. Add in water and seasoning and mix well. Stir fry till mixture is fairly dried. Adjust taste if desired. Serve immediately.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..