Purple Sweet Potato Swiss Roll

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There are some leftover butter cream in the fridge, so, I made swiss roll cake to use up the butter cream.

The colour of Purple Sweet Potato doesn't stand out, may be a chemical reaction of baking powder. Next time can omit the baking powder or add in few drops of lemon juice.






Purple Sweet Potato Swiss Roll


Ingredients 

4 Egg yolks

25g Sugar

1g Salt

4g Vanilla extract 

30g Vegetable oil 

50g Milk

55g Cake flour

12g Purple Sweet Potato powder

2g Baking powder 

4 Egg whites

55g Sugar


Filling：

Butter cream


Method:

  1. Slightly beat the egg yolk.
  2. Mix in oil, milk and vanilla essence, and mix well.
  3. Sift in flour and purple sweet potato powder and mix well. 
  4. Preheated oven 170C
  5. Beat egg white till stiff peak. In between, add in sugar in two batches.
  6. Mix 1/3 beaten egg white into egg mixture, mix well.
  7. Pour into remaining beaten egg white and mix well with a spatula.
  8. Pour in a pan, tap a few times to release air bubbles.
  9. Pop into preheated oven at 170C and bake for 20- 25 minutes.
  10. Remove from pan, let cool on the rack.
  11. Cover with another baking paper, flip it and remove the baking paper.
  12. Spread cream onto cake, and swiss roll up.
  13. Keep in the fridge for few hours or overnight before cutting.

Happy Baking! 


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