Purple Sweet Potato Chiffon Cake

Recipe

Ingredients
3          egg yolk  
25g      caster sugar
1/4tsp  salt
2tbsp   veg. oil
75g      cooked purple sweet purple (mashed)
65g      milk / coconut milk
75g      cake flour
3          egg white
50g      caster sugar
1/2tsp   lemon juice / white vinegar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed purple sweet purple and flour into egg yolk batter.

5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and lemon juice till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 19cm tube pan, smooth surface and tap pan lightly on table top to burst air bubbles .

11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

(Note: The egg which I used for baking chiffon cake is usually 72-75g per egg with shell.)