This cake is basically like a pumpkin cake…but better.
This cake was from smittenkitchen, who is always on-point for recipes. I just omitted a few ingredients I did not have.
The sweet potato just gives a much better flavour to the cake compared to pumpkin. Even my friend who claimed not to like sweet potatoes (how is that even possible) liked this cake, so I really recommend giving this cake a try!
It looks kind of freaky before toasting it.
The cake batter is quite thick but it baked just fine. The cake remained light and soft and was not close-textured. It wasn’t too sweet either.
- 680g sweet potato (2-3 medium)
- 250g all purpose flour (2 cups)
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 115g softened unsalted butter (1/2 cup)
- 190g packed light brown sugar (1 cup)
- 1/2 tsp vanilla extract
- 2 large eggs
- 3 large egg whites
- 160g granulated sugar (3/4 cup)
- Pinch of salt
- 1/2 tsp vanilla extract
- Roast sweet potatoes: Prick the sweet potatoes all over with a fork, and roast then in the oven at 190ºC for 1h. Let cool.
- Peel the cooled sweet potatoes and mash the flesh until very smooth (do not blend). Measure 1 1/2 packed cups of flesh.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In a separate bowl, beat butter and brown sugar until light and fluffy. Add vanilla and eggs and stir to combine. Mix in the sweet potato puree. Stir in dry ingredients until just combined.
- Bake at 180ºC for 35-40 mins, or until toothpick inserted comes out clean or with crumbs sticking to it. Let the cake rest for 5 mins in the pan before inverting it onto a cooling rack for it to cool completely.
- Place the egg whites into a double boiler. Whisk with an electric whisk until the egg whites are foamy, then add the sugar and salt. Whisk until you cannot feel the sugar grains in the egg whites any more (should take about 3 mins).
- Remove the bowl from heat, and whisk until the meringue is cool and you achieve stiff peaks. Mix in vanilla.
- To decorate, spread a little bit of the meringue onto the cake first. Then, place the remaining meringue into a piping bag (or just a ziploc bag with a corner cut out) and pipe large dollops onto the cake. Using a blowtorch, lightly toast the meringue frosting until it looks DELICIOUS.
- The marshmallow frosting is basically a Swiss meringue. Most recipes usually start whisking the egg whites with the sugar already added in, instead of waiting for the egg whites to be foamy like I do before adding the sugar. I find that my egg whites sometimes failed to whip up if I immediately start whisking the egg whites with the sugar. But if you’re using a really non-powerful electric whisk (or, gasp, whipping it by hand) you should probably go for whisking the egg whites immediately with the sugar since you don’t want your egg whites to overcook.
- I didn’t have cloves like in the original recipe so I didn’t add cloves.
- If you don’t have a blowtorch and want to use the grill to brown your marshmallow frosting, I really suggest covering your cake well with the marshmallow frosting first so you don’t burn the cake.
- This is quite a thick batter, so don’t panic. Just spread the batter as evenly as you can into your cake tin.