我的好闺蜜要求这款蛋糕给她庆祝生日。明天（4/7/21）是她的生日，所以今天就动手做这个蛋糕送给她与家人庆生。
由于现在正处于"加强行动管制令"（EMCO）期间，不能跨州，所以她派了Lala move 的小哥来领蛋糕。谁知蛋糕不能抵挡住箱子里的热气，再加上炎热的天气和小哥又去其他地方领取接送货，所以，当抵达目的地时，蛋糕外层的奶油霜已融化了！结果。。。唉！😥 我应该装进一个冷藏袋里，再放入冰袋，那么蛋糕就不会变形啦！
Purple Sweet Potato Cake梦幻紫薯蛋糕
Ingredients:
For Cake:
3 Large eggs
Cake flour 45g
Caster sugar 70g
Purple sweet potato powder 15g
Milk 40g
Vegetable oil 30g
Corn flour 10g
Whipped cream for cake:
Whipping Cream 150g
Icing sugar 10g
Food coloring
Blueberry cream 1 Tbsp
Piping cream:
Whipping Cream 100g
Cream cheese 50g
Icing sugar 15g
Food coloring
**This Whipped Cream Cream Cheese Frosting is a less sweet and fluffy than buttercream.
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.Add in corn flour and whisk till well combined.
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 immediately invert the cake to cool completely before unmoulding by hand.
10. Assembling and Frosting the cake as you like!
Happy Baking!
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