I only watched half an episode of spongebob squarepants before (still don’t quite understand why a piece of sponge is living under the sea). Somehow, I had the impression that Patrick Star is a sweet potato (with hands and legs) 
Perhaps because it was rotund and pink. I convinced Elvis that Patrick Star was indeed a sweet potato and she embarrassed herself when her colleagues corrected her and said it was actually a starfish………. Damn, I was close.
Anyhoos, today’s chiffon cake flavour is sweet potato. I didn’t manage to get the malaysian sweet potato which is orange in color and have a sweeter flavour. Had to settle for these indonesian ones. Also I used a mixture of brown sugar and white sugar for a richer taste. The coconut milk adds abit asian feel to this cake and it goes really well with the sweet potato too.
Sweet Potato Chiffon Cake
6 egg yolk
7 egg whites
Medium size sweet potato
200g cake flour, sifted
1 cup packed brown sugar & 4 tbsp white caster sugar
1 tbsp baking powder
100 ml vegetable oil or safflower oil
¾ cup coconut milk
20ml water
3/4 tsp cream of tartar
1. Steam the sweet potato until soft. Peel away the skin and roughly mash it up. Preheat the oven to 175C (350F), with the rack in the center. Have a 10 inch (25 cm) two piece tube pan (ungreased) ready.
2. In the bowl of your electric mixer, fitted with the paddle attachment, whisk the flour, brown sugar and baking powder. Make a well in the center of the flour mixture and add the egg yolks, sweet potato and liquid ingredients. Beat about two minutes or until smooth.
3. Pour the batter into a large bowl. In a separate mixing bowl, with the mixer on whisk attachment beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 4 tablespoons of sugar and beat until stiff peaks form. With a large rubber spatula, stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites (half portion at a time) into the batter (being careful not to deflate the batter).
4. Pour the batter into the ungreased tube pan and bake for about 60 – 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours). Serves 6 – 8.
vailable). Named the King of Fruit, this spiky delicacy is something you either love or hate. The durians available this season are very good, sweet and rich in flavour. We have an overload of durians in our house the past few days so I decided to use some in a cake. Frankly, there is only this much durian you can eat before you fall sick. I put in a bit of thought as to the proportions of flour and liquid to use since this fruit is has a very strong and distinctive character of its own. I also used more egg white this time round so as to ensure that the cake remains light and airy. Sugar amount can be adjusted according to the sweetness of the durians. One word of warning, the smell of durians will permeate your whole house after baking. Hopefully, your neighbours are fine with that 
