Thursday, July 28, 2011

Purple Sweet Potato Swiss Roll

It's the end of the month again, just a couple more days before we enter August and here I am scrambling to post my third and final entry for this month's Aspiring Bakers Event. For this month's event, everyone is challenged to try their hand  in swiss roll making. Most home bakers are intimidated by swiss rolls. I was too. Though baking the cake itself is easy, most dread when it comes to rolling for fear of the cake tearing. From my own experience and from other bloggers too, I found recipes that use egg white separation method (ie. chiffon cakes) make cakes that are springier and more flexible for rolling.

Here I made a Purple Sweet Potato Swiss Roll, adapted from a chiffon cake recipe. Just look at that lovely soft  purplish lavender hue ... it's all natural, no artificial coloring was added.  So pretty, so sweet and so girly, don't you think. The more I look at it the more besotted I am with the colour.  The swiss roll was yummy too. Soft, moist, and light.   

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Purple Sweet Potato Chiffon Roll
(Recipe adapted from 'Little House' here)

Note: I have slightly altered  the recipe from the original to include an extra egg yolk, and baked the cake in a swiss roll pan instead of a chiffon cake tin.

100g purple sweet potato
6 tbs milk
4 egg yolks
20g brown sugar
1/8 tsp salt
50ml canola oil
85g cake flour
4 egg whites
50g white sugar
1/2 tsp cream of tartar

- Preheat the oven to 350F (177C).
- Wash the sweet potato well and steam until very soft. Using a fork, mash the sweet potato with milk  or alternatively, blend in a food processor until smooth. 
- Whisk together the egg yolks, brown sugar, salt and oil until combined. Add the sweet potato mixture and beat until blended and smooth. Sift in the flour and beat until smooth. 
- In another bowl, beat the egg whites, sugar and cream of tartar until stiff and glossy peaks formed. Add 1/3 of the beaten  egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth.
- Pour the batter into a lined (12 x12 inch) swiss roll pan. 
- Place the pan into the oven and bake for 15-20 minutes or until the cake is cooked through (test with slewer).
-  Lift cake from  pan and let cool on a wire rack.
- Once cooled, turn cake on a  clean baking paper and remove the lining. Invert it again. Carefully scrape/slice away the skin.  Spread filling of your choice.  Roll up, trim away the ends. Done!


  1. The color is really very pretty - I can imagine little girls eager to eat these swiss roll slices! And it does look very fluffy indeed. I've actually never baked with sweet potato but I think it's high time I did!

  2. Nice colour! I also like the chiffon cake method, I manage to roll up successfully. :)

  3. Wow this is a very nice purple color.

  4. The colour is so wonderfully natural and sweet!!! I like it too!!! :)

  5. i think i'm going to submit one more entry before it ends. sotong, this is a beautiful roll, yeah, me too love the color of the natural purple! oh yeah, thanks for letting me know on the 'baked' donuts..haha! appreciate that!!

  6. I love the natural purple colour of your roll, is beautiful!!

  7. Hi,

    Just wondering what did you use as the filling? Looks so purple and yummy.

  8. Hi Lin, it's strawberry jam. Don't know why it somehow looked purple in the pics!

  9. Hi,

    I followed the recipe. And the cake turned out great, soft and fluffy. But the color was not purple as the photo. It was more like grayish. Any idea?

  10. Hi, thanks for sharing the yummy recipe. I followed the recipe and the cake turned out great, I spread with sweet potato filling made with potato, yogurt, icing sugar and soft butter, it's really yummy.


Related Posts Plugin for WordPress, Blogger...