Purple Sweet Potato Cake with blueberry cream filling

As my daughter requested a purple colour cake for her birthday celebrations, so I decided to make this delicious Purple Sweet Potato Cake with blueberry cream filling😘. She was very delighted with the cake. Yeahh!😊

👆Blueberry cream in the middle and rounded with butter whipped cream.

"Happy Birthday" to my beautiful daughter🎂💓

Purple Sweet Potato Cake with blueberry cream filling

Ingredients:

For Cake:

2 Large eggs 

Caster sugar 35g

Cake flour 30g

Purple sweet potato powder 5g

Milk 45g

Vegetable oil 28g

A few drops of lemon juice

Whipped cream for cake:

Whipping Cream 150g

Icing sugar 10g

Food coloring

Piping cream:

Whipping Cream 100g

Icing sugar 7g

Food coloring

Blueberry cream( imported from Korea):

*Because it's watery type, so I cook it with added corn flour to thicken it.

Method:

1. Preheat Oven to 150°C. 

2. Slightly whisk oil, purple sweet potato powder and milk, mix well.

3. Add in egg yolks and mix well. Add in sifted flour into the batter, mix well.

4. Beat egg whites until foamy, add in sugar gradually and beat it till firm peaks.

5. Fold meringue into the egg mixtures in three portions.

6. Pour into 6" (15cm) round cake pan.

7. Tab the pan to remove air bubbles.

8. Bake in the bottom second rack at 150°C for 40 minutes, turn to 160°C  for 5 more minutes.

9. Once it done, remove from oven and let it cool down upside down. 

10. Assembling and Frosting the cake as you like!

Happy Baking!