Air Fryer Moist Sweet Potato Cake
How to Make a Delicious Air Fryer Sweet Potato Cake at Home
Hello! This is Won Cuisine Guide, bringing you baking joy. Sweet potatoes are a must-have treat when winter arrives! Today, I’m sharing a recipe for a delightful sweet potato cake, easily made in your air fryer. It’s packed with real sweet potato, allowing you to savor the authentic, rich flavor of the ingredients. Experience the fantastic harmony of a moist sponge cake and smooth sweet potato mousse!
Sponge Cake (Genoise – for 15cm round pan)- 100g cake flour (low-gluten flour)
- 90g granulated sugar
- 30g unsalted butter
- 40g milk
- 3 room temperature eggs
- Vanilla extract to taste
Sweet Potato Mousse & Frosting- 3 boiled sweet potatoes (approx. 300-400g)
- 200g heavy cream (for frosting)
- 200g heavy cream (for mousse)
- 10g honey
- 30g granulated sugar (for mousse)
- 20g granulated sugar (for frosting)
- Lemon juice (optional)
- 20g granulated sugar (for syrup)
- 20g water (for syrup)
- 3 boiled sweet potatoes (approx. 300-400g)
- 200g heavy cream (for frosting)
- 200g heavy cream (for mousse)
- 10g honey
- 30g granulated sugar (for mousse)
- 20g granulated sugar (for frosting)
- Lemon juice (optional)
- 20g granulated sugar (for syrup)
- 20g water (for syrup)
Cooking Instructions
Step 1
First, accurately weigh all the ingredients needed for the cake. Precise measurements are crucial in baking.
Step 2
Carefully separate the yolks from the whites of the 3 room-temperature eggs. Ensure no yolk or moisture contaminates the egg whites, as this is important for making meringue.
Step 3
In the separated egg whites, gradually add the 90g of sugar in three additions while whipping to create a stiff meringue. Use a hand mixer or whisk. When stiff peaks form that stand straight up without drooping, your meringue is ready!
Step 4
Add the egg yolks to the well-formed meringue. Gently and quickly fold them into the meringue with a spatula, being careful not to deflate the air bubbles. Overmixing can cause the meringue to collapse, resulting in a dense cake.
Step 5
Sift the 100g of cake flour (preferably twice for better aeration) into the batter. Fold it in gently until just combined, ensuring no dry flour pockets remain. Avoid overmixing to prevent gluten development, which can make the cake tough.
Step 6
Combine the 30g of butter and 40g of milk in a microwave-safe bowl. Microwave for 30 seconds to 1 minute until melted and smooth. Alternatively, you can melt them using a double boiler.
Step 7
Take a small portion of the batter and mix it into the melted butter and milk mixture. Then, pour this tempered mixture back into the main batter. Fold quickly and gently. Since butter can cause the meringue to deflate rapidly, speed is key here.
Step 8
Finally, add a few drops of vanilla extract for flavor and gently fold it into the batter until incorporated. Vanilla extract helps to mask any ‘eggy’ smell.
Step 9
Prepare a 15cm round cake pan by lining the bottom and sides with parchment paper. Pour the batter into the pan from a height of about two-thirds of the pan’s height, allowing it to fall in the center. After pouring, gently tap the pan on the counter 2-3 times to release any large air bubbles, which helps create a smoother cake top.
Step 10
Place the pan with the batter into a preheated air fryer. Bake at 160°C (320°F) for approximately 35 minutes. If you notice a burning smell or the top is browning too quickly, cover it loosely with aluminum foil to regulate the temperature.
Step 11
Once baked, carefully remove the cake from the pan and let it cool slightly. Avoid removing the parchment paper while the cake is still warm, as this can cause moisture to escape, leading to a dry cake. It’s best to remove the parchment paper once the cake has completely cooled. This tip helps keep your cake wonderfully moist!
Step 12
To make the sweet potato mousse, wash 3 sweet potatoes (about 300-400g) and boil them with their skins on in a pot. (I boiled 4 and enjoyed one as a snack!). Add just enough water to cover them and cook until they are tender enough to be easily pierced with a fork.
Step 13
While still warm, carefully peel the skin off the boiled sweet potatoes. Let the peeled sweet potatoes cool down a bit.
Step 14
Add 10g of honey and 30g of sugar to the peeled sweet potatoes. You can adjust the sweetness to your preference.
Step 15
Add 200g of heavy cream (for mousse) and mash the sweet potatoes thoroughly with the other ingredients using a fork, potato masher, or a blender until smooth and free of lumps. A smooth consistency is key for a creamy mousse.
Step 16
Once smoothly mashed and mixed, your delicious sweet potato mousse is ready. Ensure there are no lumps for the best texture when applied to the cake.
Step 17
In a chilled bowl, pour the 200g of cold heavy cream (for frosting). Add 20g of sugar and 2g of lemon juice (optional). Whip using a hand mixer or whisk until stiff peaks form. Placing the bowl over ice while whipping helps the cream become firm faster. Peaks that stand straight up are ideal.
Step 18
Using a serrated knife, carefully slice the cooled sponge cake horizontally into 2 or 3 even layers. This will create nice layers for your cake.
Step 19
Prepare a simple syrup by combining 20g of water and 20g of sugar in a microwave-safe container. Microwave for 30 seconds to 1 minute, stirring until the sugar is completely dissolved (1:1 ratio).
Step 20
Using a pastry brush, generously brush the cut surfaces of the sponge cake layers with the simple syrup. This keeps the cake moist and enhances its flavor.
Step 21
Spread a generous layer of the prepared sweet potato mousse evenly over the syrup-brushed cake layer.
Step 22
Place another sponge cake layer on top of the mousse. Brush it with simple syrup and spread another layer of sweet potato mousse. If making a multi-layered cake, repeat this process.
Step 23
Finally, place the top sponge cake layer. Cover the entire cake with the stiffly whipped cream, using an offset spatula to smooth the frosting for a clean finish.
Step 24
Take any leftover sponge cake scraps, crumble or crush them, and sift them into fine crumbs. These crumbs will be used for decorating the cake.
Step 25
Decorate the frosted cake with the sweet potato crumbs or any other desired toppings (like dried sweet potato chips, nuts, etc.) to create your unique sweet potato cake! Enjoy your delicious homemade creation!
