Delightfully Fluffy Purple Sweet Potato Steamed Sponge Cake Recipe
There’s something deeply satisfying and comforting about making steamed cakes at home, especially when they come infused with the vibrant, wonderfully subtle sweetness of purple sweet potato.
Growing up, the fragrance wafting gently from my grandma’s kitchen of freshly steamed sponge cake was always like a warm hug to me.
This Purple Sweet Potato Steamed Sponge Cake is a tribute to those cherished memories – delightfully soft, slightly sweet, and beautifully delicate.
Today, we’ll recreate this tender treat together so you too can experience that joyful moment of your kitchen filling up with warmth and happiness.
Essential Tools Required
A few proper kitchen tools will make the process smoother. Here’s a quick overview:
| Tool | Purpose | Where to Buy |
|---|---|---|
| Steaming Oven (Hafele 800 series) | Steaming the cake batter | Hafele online store |
| Hand Blender (Hafele) | Pureeing sweet potato | Hafele online store |
| Mixing Bowls | Combining ingredients | Amazon, Local Kitchenware Store |
| Fine Mesh Strainer | Sifting cake flour | Local Supermarket, Amazon |
| Spatula | Folding ingredients together | Amazon, Local Kitchenware Store |
| Cake Pan (7” round pan) | Giving shape to sponge cake | Local Kitchenware Store, Amazon |
(Note: Hafele regularly provides year-end special deals; check them for special discounts!)
Preparation Time
- Prep Time: 20 mins
- Cook & Steam: Total 65 mins (15 min for sweet potato + 50 min for cake batter)
- Cooling & Serving: 15 mins
- Total Time: Approximately 1 hour 40 mins
Ingredients You Need
(Measurements given both in grams and spoons for easier understanding.)
- Purple Sweet Potato: 100g, steamed and pureed (about 1 medium-sized potato, steamed until tender)
- Milk: 100ml (around 7 tablespoons)
- Egg Yolks: 3 large eggs
- Vegetable Oil: 20g (1½ tablespoons)
- Cake Flour: 50g (about 6 tablespoons), sifted
- Egg Whites: 3 large eggs
- Granulated Sugar: 55g (about 4 tablespoons)
Step-by-Step Instructions
Step 1: Steam and Prepare the Sweet Potato Puree
- Peel and cube purple sweet potato, place in steamer basket, and steam for 15 minutes or until tender.
- Blend the steamed sweet potato with the hand blender until smooth. Set aside 100g puree for the batter.
Step 2: Prepare Egg Yolk Mixture
- In a mixing bowl, whisk egg yolks gently, add milk, vegetable oil, and sweet potato puree, whisk until combined.
- Sift cake flour into the mixture and whisk gently until smooth and lump-free.
Step 3: Whip Egg Whites
- In a separate clean bowl, whip egg whites using electric mixer on medium speed, slowly adding sugar in increments.
- Whip until medium to stiff peaks form (peaks hold firmly but curl slightly at the tips).
Step 4: Folding and Steaming
- Gently fold egg whites into the egg yolk mixture in 3 batches, gently, being careful not to deflate the batter.
- Pour the batter into a lightly greased 7-inch cake pan, gently tap the pan to release air bubbles.
- Place cake pan into steaming oven, and steam at medium-high heat for approximately 50 minutes. Cake is done when a skewer inserted at center comes out clean.
Step 5: Cooling and Serving
- Remove cake from steamer and let rest for 10-15 minutes to cool slightly. Gently invert onto a plate.
- Slice and enjoy your delicate fluffy purple sweet potato steamed sponge cake!
Food Storage and Best Practices
- Store leftovers in an airtight container at room temperature for up to 2 days or in refrigerator for up to 4 days.
- Warm slightly in a microwave or steamer for about 10 seconds per slice before serving to restore the softness.
Pro Tips & Variations
- Color Boost: If you desire stronger purple hue, use additional purple sweet potato puree or add natural purple food coloring.
- Extra Flavor: Consider adding vanilla essence, matcha powder, or almond extract for additional aroma and flavor variation.
- For an extra silky crumb: Always sift flour and gently fold egg whites without overmixing.
Nutrition Facts (Per Serving – 1 slice out of 8 slices):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 135 kcal |
| Protein | 3 g |
| Carbohydrates | 19 g |
| Total Fat | 4.5 g |
| Saturated Fat | 1 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Sugars | 8 g |
FAQs
1. Can I use regular potatoes instead of purple sweet potatoes?
Yes, you can—though the lovely purple color will be missing, regular sweet potatoes will also yield delicious results.
2. I don’t have a steam oven. Will a conventional steamer do?
Absolutely! The traditional stovetop steamer pot works perfectly fine. The steaming time remains the same.
3. Can I freeze this steamed sponge cake?
Yes, wrap tightly with cling wrap after cooling and store in freezer up to one month. Thaw naturally in the fridge before serving.
4. The cake turned out dense. What went wrong?
Overmixing batter causes lost air bubbles. Next time, gently fold the egg whites in for maximum fluffiness.
5. Is this recipe gluten-free?
No, but you can easily substitute cake flour with gluten-free baking flour blend at a 1:1 ratio.
Final Thoughts and Encouragement
Cooking is a journey filled with joy and discovery, and making steamed sponge cakes is a wonderfully rewarding adventure in simplicity and flavor.
Trust me when I say the sight and aroma of your first homemade steamed cake emerging from the steamer all soft, fluffy, and wafting that comfortingly nostalgic aroma – will absolutely make every moment worth it.
Remember: Cooking at home is not about perfection; it is about the joy of making and sharing food from the heart. I hope you have fun creating memories with your own Purple Sweet Potato Steamed Sponge Cake! Happy cooking!