Step 1

Line each cavity with a tulip shaped parchment paper. To make your own: Cut a square of parchment paper about 8 inches on each side. Fold the square into quarters. Cut along the folded lines, stopping about 1 inch from the center. Unfold and place into each cavity, pressing gently so it fits.

Step 2

Preheat oven to 350F.

Step 3

Separate the eggs into two bowls: one for the yolks and one for the whites. Place the bowl with egg whites in the fridge.

Step 4

In the bowl with the egg yolks, add 40g of sugar (marked for egg yolks) and stir til combined.

Step 5

Add the coconut milk, ube extract, and neutral oil to the egg yolk mixture and stir until smooth.

Step 6

Add your dry ingredients (corn starch, sweet potato powder, salt, and cake flour) to the same bowl and stir til just combined. Avoid overmixing as it can lead to a tough cake.

Step 7

In a separate bowl, beat the (cold) egg whites on medium speed until frothy/almost soft peaks, then add sugar in 3 parts, mixing between each, until medium peaks. Mix on the lowest speed for an additional 15–30 seconds to remove large bubbles. You want to avoid overmixing also since that will make it hard to fold the egg whites into the egg yolk mixture.

Step 8

‘Sacrificial Batter’: Stir 1/5 of your egg whites into the egg yolk batter. This doesn’t need to be stirred gently as the main goal is to lighten the main batter.

Step 9

Gently fold in remaining egg whites until no white streaks remain.

Step 10

Divide batter evenly into 6 lined cavities.

Step 11

Tap mold on counter to release large air bubbles. Bake for 17-19 minutes at 350F until a toothpick inserted comes out clean.

Step 12

Drop mold gently on counter to release steam, then cool before serving.