Purple Sweet Potato Chiffon Cake (Tried and True Recipe) (2024)

Learn how to make the cotton soft and fluffy purple sweet potato chiffon cake dotted with chunks of purple sweet potatoes.

Chiffon cake gets TONS of love in this house. Whenever I made chiffon cake, it disappears like in a matter of one day! My two kids who aren’t really fans of cakes will eat this moist, soft, and airy chiffon cake like they are candies 🙂
When I saw purple sweet potatoes go on sale, I always grab them. I love eating them on their own or making desserts with them. This super-soft purple sweet potato chiffon cake is one of my favorites. The subtle pastel color and biting into some tiny chunks of purple sweet potatoes are just awesome.

Which purple sweet potatoes to use

You can use any two of the following for this recipe. I usually use Okinawan purple sweet potatoes because they are easier to find where I am compared to Stokes purple sweet potatoes.
1. Stokes purple sweet potatoes
I seriously not sure if there’s a different name for this but I saw many refer to this type as Stokes Purple Sweet Potatoes

2. Okinawan purple sweet potatoes
Okinawan purple sweet potatoes have lighter pale skin, but a deep purple color on the inside. Who would have guessed right?

Can I use purple yam or ube to make this chiffon cake?

Because ube is a yam and not a potato, I didn’t include it as one of the purple sweet potatoes. But, yes you may. Simply replace in the same quantity.

Important Tips for success

1. Separate the yolks and the whites while they are still cold. Then leave them at room temperature before using
2. Never EVER grease your chiffon tube pan anywhere. The cake needs to cling to the pan to rise
3. The purple sweet potatoes may change color because of acid/base balance. It doesn’t affect the taste of the cake, just the color. I recommend adding purple sweet potato powder, purple food coloring, or ube extract so you still have that nice pinkish purple hue
4. Cut the sweet potatoes into tiny pieces so they won’t sink to the bottom of the cake during baking
5. The baking temperature and the time I listed out are just for reference. You need to know your oven and adjust accordingly
6. Invert the cake immediately after banging the pan on the counter 3-4 times to minimize shrinkage
7. Do not attempt to unmold the cake until it has cooled down completely

How to make purple sweet potato chiffon cake

1. Separate the egg yolks from the whites and let them sit out for 20-30 minutes at room temperature. The meringue whips better at room temperature

2. Peel the skin off sweet potatoes and cut them into tiny pieces. Steam over high heat for about 5-7 minutes. and some for mashing. Mash the potatoes while they are hot. Set aside

Remove the amount required in the recipe and cut into tiny pieces

3. Whisk the egg with mashed sweet potatoes, sugar and cooking oil, then add coconut milk and ube extract or purple food coloring. In a separate mixing bowl, mix the dry ingredients


4. Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there’s a trace of grease in your utensils or bowls. Beat the egg whites on medium speed (speed 6 on KA) until frothy, add cream of tartar/lemon juice/vinegar and whip until it turns whitish, about 1 minute. Gradually add the sugar as you beat, about 1 minute apart. Continue whipping on medium speed until you reach a stiff peak with a slight bent on the tip when you lift the meringue up

5. Gently fold 1/3 of the meringue into the thick batter using a whisk. Continue on with the second 1/3 of the meringue again to mix. Continue to do this until you are done with the meringue

6. Switch to a rubber spatula. Swipe down and fold over motion again to make sure we are combining the batter and the meringue. Sometimes some batter at the bottom of the bowl didn’t get mixed with the meringue

7. Coat the tiny pieces of sweet potatoes with about 2-3 teaspoons of cake flour. Shake off excess. This will help to prevent the potatoes from sinking to the bottom during baking

8. Add the coated sweet potatoes into the batter and gently swipe down and fold over again using a rubber spatula for 3-4 times to combine


9. Gently pour the batter into the pan. Give the pan a few gentle shakes to even out the batter. Give the pan 3-4 firm taps on the counter. Use a skewer to run a zig zag motion to pop any large bubbles inside the batter. Tap the tube pan on the counter 3-4 times again before putting into the oven

10. For 7 inch cake, bake in a preheated oven for 60 minutes. For 8 inch cake, bake for 65-70 minutes on the middle rack or until a cake tester comes out clean with just a few dry crumbs. It shouldn’t be wet. The top of the cake should be dry to touch and springy when you gently press on it

11. Once out of the oven, give the pan 3-4 taps on the counter to prevent the cake from sinking. Then carefully invert the pan upside down immediately. Your chiffon pan may have the little stands for you to inver. Please don’t be tempted to remove from the pan if it’s still warm. It takes about one to two hours to cool down completely

12. Once it’s cool down completely, use an offset spatula to run through the edge of the cake to help release the cake. Use a skewer to loosen the tube area. Gently push the base of the pan up. Use an offset spatula again to run through the bottom of the cake to help release it from the base of the pan

Did you make this super-soft purple sweet potato chiffon cake recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

This recipe was last published in October 2018 and I have updated it with new photos, more information for success and a video tutorial on March 7, 2022.

Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.