Coconut-flavored Purple Sweet Potato Sandwich Cake

Prepare the ingredients.

Prepare two clean bowls free of oil and water, separate the egg whites and yolks, ensuring no yolk gets into the egg whites, otherwise the egg whites will not whip properly. Then, take another bowl free of oil and water, add corn oil and milk, and stir until emulsified, meaning no oil specks are visible. Next, sift in the low-gluten flour and fold in a Z-shaped motion until there are no dry flour particles.

Then add the egg yolk and stir evenly in a Z-shaped motion. Add the shredded coconut, and stir again in a Z-shaped motion until there are no dry flour particles.

Add a few drops of lemon juice to the egg whites, and use an electric mixer at high speed to whip until you get coarse bubbles like fish eyes. Add the first portion of granulated sugar and whip until the foam becomes delicate. Then add the second portion of granulated sugar and continue whipping until distinct patterns appear. Finally, add the third portion of granulated sugar and continue whipping until lifting the beaters forms small, upright peaks and the meringue reaches a dry stiff consistency.

Take 1/3 of the meringue and fold it into the egg yolk batter using a folding and cutting technique until evenly mixed. Do not stir in circles. Then pour it back into the remaining meringue and fold it evenly using the same technique. The folded batter should be fine and smooth.

Pour into an 8-inch square mold and tap a few times to release large air bubbles. Place in a preheated oven with the top heat at 150°C and the bottom heat at 165°C, and bake for 60 minutes. Once baked, remove the cake from the mold and place it on a cooling rack to cool. After cooling, cut off the four edges.

While baking the cake, you can make the purple sweet potato filling. Peel and slice the purple sweet potato into thin pieces, steam them until cooked, mash into a paste, add sugar, gradually add milk, and stir until it becomes a thick paste, then put it into a piping bag.

Cut the cake in half from the bottom, and then squeeze in the purple sweet potato filling.

Then cover with another layer of cake.

Cut into triangles and trim off any uneven edges or corners.

The soft and sweet cake is filled with soft, glutinous, and sweet purple sweet potato, super delicious.

Finished product picture!