Yam Chiffon Cake

I have left over homemade yam paste sitting in my refrigerator for a week already and don't know what to do with it!!! So this morning I decided to make a chiffon cake with my yam paste and this is my first time make this cake with yam and quite a little worried how it will turn out...



Hahaha...very happy because it turned out very nice and tasted very good & extremely soft. This is my own recipe (very smart..rite! hehehe!), you are encourage to try with no regret!

Peggy's recipe

Ingredients:
4 egg whites
1/4 cream of tartar
45g brown sugar

4 egg yolks
80g plain flour
1 tsp baking powder
45g brown sugar
1/3 cup vegetable oil or corn oil
100ml yam paste(I used yam paste add some water)

Methods:
Mix egg yolks and sugar together then add in oil follow by sieved dry ingredients and set aside.
In another bowl, whisk the egg whites, cream of tartar then gradually add in sugar and whisk until soft peak form.
As usual making chiffon cake method, pour 1/3 of egg white into egg yolk batter and fold well then gradually follow by the rest of the egg white.
Put into the preheated oven 350°F for 35 minutes.
Overturned the cake immediately from the oven.
I am using 18cm & 16cm tube pan to bake.