Cakelets And Doilies: Purple Sweet Potato Cake (Tried And True Recipe)

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This sweet potato cake is inspired by a similar cake from a Korean cookbook that I recently purchased.

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The concept of sweet potato cake sounds quirky khổng lồ me, & of course, I couldn’t resist giving it a go. The sweet potato cake, known as Goguma cake, is apparently very popular in Korea. It is an Asian style soft sponge cake with sweet potato paste filling, covered in whipped cream & sponge cake crumbs.I could have used the recipe from the book, but on closer inspection at the photo, it was obvious that they have missed out a couple of ingredients (and failed to mention a few steps). My take on the Goguma cake is a Japanese style shortcake topped with a Mont Blanc inspired puree sweet potato cream. The sweet potato used in the Goguma cake is typically the yellow flesh type. However, I used purple sweet potato because I think that we can do with more purple food in our life. No, not really. It just so happened that there were purple sweet potatoes in the market, and making a purple cake seems like a good idea.I’m pleased with how good the cake is. The sweet potato is not at all overpowering as I thought. It gives the cake a subtle flavour và sweetness. And with about one medium kích cỡ sweet potato in this cake, it makes this a healthy cake enriched with antioxidant, vitamins, minerals & dietary fiber. That"s what I"m telling myself anyway...
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Purple Sweet Potato CakeMakes 14cm x 28cm cake, serves 4For the sweet potato topping:1 medium kích thước purple sweet potato30 grams milkFor the spongePart A- egg yolk mixture:3 egg yolks30 grams caster sugar60ml milk1 teaspoon vanilla extract40ml vegetable oil80 grams cake flourPart B- meringue:3 egg whites30 grams caster sugar1 teaspoon cornstarchFor the sugar syrup10 grams caster sugar20ml hot waterFor the filling200 grams heavy (double) cream, chilled (Note: vày not use low fat cream.)20 grams caster sugar1 teaspoon vanilla extractTo make sweet potato topping:Steam or boil sweet potato until very tender. Peel skin & cut sweet potato into smallish pieces. Weigh out 200 grams of the cooked sweet potato, & reserve the rest for the filling & decoration. In a food processor, puree the 200 grams sweet potato & milk until smooth. Mix aside khổng lồ cool completely.To make Part A- egg yolk mixture:Preheat the oven to lớn 170 degrees celsius (or 150 degrees celsius fan-forced). Line a 28cm x 28cm flat square cake pan with baking paper.Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale & creamy.Combine milk, vanilla extract and oil in a small bowl. Showroom to beaten egg yolk mixture & whisk at low speed until just combined.

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Sift flour over egg mixture, và whisk at low speed until smooth & well-combined.To make Part B- meringue:
Combine sugar và cornstarch. Clean và dry the whisk thoroughly, và in a clean bowl, whisk the egg whites until foamy. địa chỉ cửa hàng half the sugar-cornstarch mixture & continue beating for a few minutes, then showroom remaining sugar-cornstarch mixture & beat until egg whites are glossy and stiff peak form.Add one-third of meringue into egg yolk mixture from Part A. Fold in lightly with a spatula to loosen the mixture a little. Then showroom the rest of the meringue và fold to incorporate completely.Pour batter into the prepared pan, spreading the mixture evenly và smoothing the vị trí cao nhất with a spatula. Lightly tap the bottom of the tray on the work surface.Bake for 14 minutes until the cake has risen slightly and feels springy khổng lồ the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Mix aside to lớn cool completely.To make sugar syrupDissolve sugar in hot water. Set aside lớn cool.To make filling:Combine cream, sugar và vanilla extract in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.Weigh out 30 grams of whipped cream & whisk into cooled sweet potato topping.To assemble:When the cake is completely cool, cut cake in half so that you get 2 pieces of 14cm x 28cm cake (if you are using 28cm x 28cm cake tin).Brush sugar syrup on one side of cake layers. Spread cream filling onto cake, then topped with sweet potato pieces. Place second layer of cake over & press down lightly. Pipe sweet potato filling over cake. I used a plain nozzle with a smallish hole và piped filling diagonally over cake. Decorate with parsley & a piece of sweet potato. Refrigerate for at least 2 hours before serving.