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Elevate Your Snacking with Easy & Delicious Sweet Potato Cake!

Elevate your snacking experience with the irresistible blend of flavor and nutrition found in our easy-to-make Sweet Potato Cake! Indulge in the moist, tender crumb of this delectable treat, infused with the natural sweetness of sweet potatoes and complemented by hints of cinnamon and nutmeg. Whether enjoyed as a midday pick-me-up or a satisfying dessert, this cake offers a guilt-free delight that satisfies both the sweet tooth and the craving for something wholesome. Transform your snacking routine into a culinary adventure with every bite of our delicious Sweet Potato Cake!

- 1 15cm hall-type mold

- 100g whole eggs

- 50g granulated sugar

- 35g light flour (Dolce)

- 75g unsalted butter

- 220g milk

- About 1 teaspoon of vanilla bean paste

- 240g sweet potato paste

Preparation Steps:

1. Sift the flour into a bowl.

2. Thaw the sweet potato paste if it's frozen.

3. Melt the butter in a pan over low heat.

4. Preheat your oven to 160 degrees Celsius.

5. Prepare boiling water for baking in a hot water bath.

6. Place a parchment paper in the mold.

Mixing the Cake Batter:

1. Add granulated sugar to the whole eggs and mix well.

2. Cut the eggs into small pieces to ensure no lumps.

3. Add the sifted flour to the egg mixture and mix well.

4. Mix until smooth, making sure there are no lumps.

5. Add melted butter and stir further.

6. Add milk and vanilla bean paste, mixing thoroughly from the bottom since the vanilla paste tends to settle.

Mixing the Sweet Potato Paste:

1. Put the thawed sweet potato paste in another bowl.

2. Add the mixture in about 4 portions and mix well. Start with a rubber spatula and switch to a whisk as the water content increases.

Pouring and Baking:

1. Pour the dough into the mold lined with parchment paper.

2. Gently tap the mold on a work surface to remove air bubbles.

3. Pour boiling water onto the griddle set on the stove and bake in the preheated oven at 160 degrees Celsius for 60 minutes. If the water runs out, add more hot water.

4. Let it cool in the mold before removing it.

Optional Tips:

- If you're using a mold with a flat bottom, cover it with aluminum foil for baking in a hot water bath.

- It's best to eat the cake cold, but I personally love it warm for a chewier texture.

- You can also make your own sweet potato paste instead of using frozen, but be mindful of the sweetness level as it can vary.

Enjoy your homemade sweet potato cake!

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