Soft Sweet Potato Cream Cake
A Delicate and Delicious Afternoon Sweet Potato Cake
This is a recipe for a soft sweet potato cream cake, perfect for enjoying at home like a cafe dessert. It features a moist sponge cake layered with deliciously mashed sweet potatoes and smooth whipped cream. The combination of cream, lightly flavored with rum, and sweet potatoes finely diced into 0.5cm cubes offers a pleasant chewiness. This cake is healthy, not overly sweet, and has a wonderfully delicate flavor that appeals to all ages. Enjoy the fluffy, melt-in-your-mouth texture of this delightful sweet potato cake!
Sponge Cake Sheet Ingredients (for two 18cm round pans)- Eggs: 2000g (approx. 112g)
- Sugar: 1540g (approx. 86g)
- Emulsifier (S.P.): 64g (approx. 4g)
- Cake Flour: 1400g (approx. 78g)
- Baking Powder (B.P.): 48g (approx. 3g)
- Butter: 192g (approx. 12g)
- Water: 200g (approx. 12g)
- Vegetable Oil: 280g (approx. 16g)
Cake Filling and Icing Ingredients (for one 18cm round pan)- Baked (or boiled) sweet potato: 150g (peeled and finely diced into 0.5cm cubes)
- Heavy cream (for whipping): 150g + Sugar: 32g + Rum: a little
- Heavy cream (for icing): 250g
Syrup for Moistening Sheets (a little)- Water: 100g
- Sugar: 4g
- Rum or Kahlua (optional)
- Baked (or boiled) sweet potato: 150g (peeled and finely diced into 0.5cm cubes)
- Heavy cream (for whipping): 150g + Sugar: 32g + Rum: a little
- Heavy cream (for icing): 250g
Syrup for Moistening Sheets (a little)- Water: 100g
- Sugar: 4g
- Rum or Kahlua (optional)
Cooking Instructions
Step 1
First, prepare the crumbs by sifting them. These will be used to decorate the sides of the finished cake.
Step 2
Sift the crumbs again to ensure they are very fine. Smooth crumbs are important for a beautiful finish.
Step 3
1. In a saucepan, gently heat the butter, water, and vegetable oil until the butter is fully melted. Let this mixture cool to about 60% temperature. 2. In a mixing bowl, combine the eggs, sugar, and emulsifier. Beat on low speed for 1 minute, then increase to medium-high speed and whip for 7-8 minutes until thick and pale, forming ribbons. (Maintaining the correct whipping time is crucial!). 3. Gently fold the cooled butter mixture (from step 1) into the whipped egg mixture (from step 2) using a spatula, being careful not to deflate the batter. 4. Pour the batter into two prepared 18cm round cake pans, filling each about 50-55% full. Lining the pans with parchment paper is recommended.
Step 4
Bake in a preheated oven at 170°C (338°F) for approximately 30 minutes. Once baked, immediately turn the cakes out onto a wire rack to cool completely. After cooling, slice each cake horizontally into three layers if needed. Set aside any leftover crumbs for decoration.
Step 5
Peel the sweet potatoes and dice them into small cubes, about 0.5cm x 0.5cm. Dicing them instead of mashing adds a pleasant texture to the cake.
Step 6
In a chilled bowl, combine the heavy cream, sugar, and rum. Whip until stiff peaks form. Aim for a firm consistency (around 85% whipped).
Step 7
Take about two-thirds of the whipped cream and gently fold it into the diced sweet potatoes. Reserve the remaining one-third of the whipped cream for icing the outside of the cake.
Step 8
Horizontally slice one of the cooled cake sheets into three layers. Place the bottom layer in your cake ring or serving plate. Brush this layer generously with the syrup mixture (water, sugar, and rum), which will add moisture.
Step 9
Spread a layer of the sweet potato and cream mixture evenly over the moistened cake sheet. Place another cake sheet on top, brush it with syrup, and then add another layer of the sweet potato cream mixture.
Step 10
Finish by placing the final cake sheet on top of the sweet potato cream layer.
Step 11
Using the reserved whipped cream, frost the entire cake, covering the top and sides smoothly. Aim for an even and neat finish.
Step 12
Decorate the sides of the cake by gently pressing the prepared sweet potato crumbs onto the frosted surface. Use the remaining cream to decorate the top as desired, and then sprinkle a little more crumb on top for a visually appealing and delicious sweet potato cake.
