Ingredients: purple potato 150g (peeled), 4 eggs, 60g of powdered sugar, 0/00ml of whipped cream/kloc-0, 80g of low-gluten flour.

1. Peel and cut the purple potato, and steam it in the pot;

2. Mud with a rolling pin;

3.4 Put the egg yolk into the basin and add 20g of powdered sugar;

4. Beat to white;

5. Add purple sweet potato paste;

6. Add whipped cream;

7. Stir evenly;

8. Sieve in low-gluten flour;

9. Stir evenly with a rubber scraper;

10. Take another pot, add 40 grams of sugar to four egg whites three times, and beat to nine.

1 1. Add one third of the protein to the mashed potato pot;

12. Stir evenly;

13. Then add the rest of the protein and stir quickly and evenly;

14. Insert the paper mold into the silica gel mold;

15. Spoon the cake paste into the mold until it is about seven or eight minutes full;

16. preheat the oven, 170 degrees, fire up and down, middle layer, 20-25 minutes.