Moist and Delicious Sweet Potato Cake Recipe

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This moist, delicious, and easy-to-prepare sweet potato cake is the perfect recipe to include in your dessert, brunch, and potluck ideas.

This cake contains ingredients like roasted almond slices, sesame seeds, and sweet potatoes. It is eye-catching, delicious, and will surely impress your friends and family.

Well, for those who say it is boring to eat vegetables, I will say they haven’t found an exciting way to make use of their vegetables. I love my vegetables, and I am always looking for exciting ways to include them in my baking ideas, like carrot cake, butternut squash cake, and sweet potato cake.

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So I am hosting a book club meeting this week, and I decided to prepare a snack to impress my club members. I decided to put my sweet potatoes to good use by making a sweet potato cake.

Oh, you should have seen the look on the faces of my friends as they bit into the cake; they were more than impressed. This cake is moist, healthy, delicious, and I finally fulfilled my wish of making a sweet potato cake.

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Well, if you are interested in expanding your dessert cake ideas, this recipe should be beneficial to you. It does not require any complicated process, and you will have your delicious cake ready in no time.

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Ingredients

Egg yolk ingredients

  • 200 grams of steamed sweet potatoes,
  • 6 egg yolks
  • 80 grams of brown sugar
  • 100 grams of corn oil
  • 100 grams of purified water
  • 160 grams of low-gluten flour
  • 20 grams of sauteed black sesame seeds.

Protein ingredients

  • 8 egg whites
  • 60 grams of caster sugar.

Garnish Ingredients:

  • 100 grams of whipped cream
  • 6 grams of caster sugar
  • 2 grams of brown sugar
  • Slices of little roasted almond.

Equipment

  • Two bowls
  • A whisk (or you can use a mixer and food processor)
  • Cake mold (you can get this on Amazon)

how to make sweet potato cake:

  1. After the sweet potato is steamed and cooled, cut into small pieces.Cutting them into tiny slices will make it easier for you to blend them into a smooth paste together with other ingredients.

sweet potato cake step1

  1. Separate the egg white and egg yolk, add brown sugar powder to the egg yolk.

sweet potato cake step2

  1. Stir evenlyand make sure that you have an evenly mixed mixture.

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  1. Add corn oil, pure water,and stir until emulsified and viscous

sweet potato cake step4

  1. Sift in low-gluten flour and mix with a manual whisk until the egg yolk is smooth and soft.

sweet potato cake step5

  1. Add the fried black sesame seeds and stir evenly.

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  1. Add the sweet potato cubes and mix gently.Continue stirring until your sweet potato cubes dissolve and form a thick paste.

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  1. Add your egg whites in bits into the fine sugar and beat ituntil the wet foam is in the shape of a hook.

sweet potato cake step8

  1. Take 1/3 of the egg white and add it to the egg yolk paste.Mix them and make sure that you have an even mixture.

sweet potato cake step9

  1. After mixing evenly, pour the mixed egg yolk paste into the egg whites.

sweet potato cake step10

  1. Use the method of turning and mixing to mix evenly and avoid mixing in circular motions.

sweet potato cake step11

  1. Pour the well-mixed cake batter into the mold, shake it gently on the countertop a few times to remove large bubbles. It is essential to remove the bubbles so that your cake would come out in perfect shape.

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  1. Put it into the middle and lower layer of the preheated 170-degree oven, bake for 40 minutes, shake it out of the oven, immediately pour it down and let it cool thoroughly before demolding.

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  1. Add fine sugar and brown sugar powder to the whipped cream, decorate the cake as you like,and sprinkle it with roasted almond slices.

sweet potato cake step14

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Tips;

  1. The egg’s weightis about 50-55 grams, the egg white,and the yolk must be separated clean, and there must be no oil or water in the container.
  2. The brown sugar is lumpy and needs to be powdered before use.If you use brown sugar while it is lumpy, it might give you a difficult time trying to blend it with other ingredients. So it is advisable to break down the lumps of the brown sugar into powder form before you use it.

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  1. Pay special attention to egg white and egg yolk mixing, and don’t make a circular motion when mixing.
  2. After the chiffon cake is out of the oven, it should be inverted in time after the mold is shaken, and it is best to leave it overnight before taking it off.

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Finally

This moist, delicious cake is a joy giver, trust me you will love this cake, which will impress your friends and family. If you are going to prepare dessert or host friends for brunch, break away from the trend and try something new. This cake will be worth your time and efforts.

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Moist and Delicious Sweet Potato Cake

This moist, delicious, and easy-to-prepare sweet potato cake is the perfect recipe to include in your dessert, brunch, and potluck ideas. This cake contains ingredients like roasted almond slices, sesame seeds, and sweet potatoes. It is eye-catching, delicious, and will surely impress your friends and family.
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Course: Dessert
Cuisine: Chinese
Prep Time: 2 hours 10 minutes
Cook Time: 40 minutes
Servings: 6

Ingredients

  • 200 grams steamed sweet potatoes
  • 6 egg yolks
  • 80 grams brown sugar
  • 100 grams corn oil
  • 100 grams purified water
  • 160 grams low-gluten flour
  • 20 grams sauteed black sesame seeds

Protein ingredients:

  • 8 egg whites
  • 60 grams caster sugar

Garnish Ingredients:

  • 100 grams whipped cream
  • 6 grams caster sugar
  • 2 grams brown sugar
  • Slices of little roasted almond

Equipment

  • Two bowls
  • 1 whisk (or you can use a mixer and food processor)
  • Cake mold (you can get this on Amazon)

Instructions

  • Preheat your oven to a 170-degree Fahrenheit and spray your baking pan with a non-stick cooking spray or butter.
  • Separate your egg white from the yolk, pour the yolk into a container together with the brown sugar powder. Mix them until you get an even mixture, add water, and corn oil until you get an emulsified mixture.
  • Add your low gluten flour to the mixture and whisk it until it becomes soft and smooth. Afterward your sesame seeds and stir until it is evenly distributed around the paste.
  • Add your sweet potato cubes to the mixture, stir continuously until the cubes dissolve. You will get a smooth and thick paste when the sweet potato cubes are evenly stirred.
  • Mix your egg white and the fine sugar in a different bowl until you get an even mixture. Take 1/3 of this mixture and add it with the egg yolk mixture. Stir them until the mixture is even.
  • Take the evenly mixed egg yolk mixture and pour it into the egg white mixture. Mix them by using the turning and mixing method, avoid the circular mixing method.
  • Pour your even mixture into your cake mold. Shake your cake mold gently on the kitchen counter to remove any bubbles present.
  • Put this cake mold into your preheated oven and bake for 4o minutes. If you want to be sure that the cake is well cooked, you can insert a toothpick into the cake; if the toothpick has no moisture, know that your cake is ready. If there is moisture on the toothpick, you can put the cake back in the oven for another 10 minutes.
  • After the baking time, take the cake out of the fridge and let it cool down for a while. While the cake is cooling, add fine sugar and brown sugar to your whipped cream, mix them to get an even mixture.
  • When the cake has cooled off, decorate it with your whipped cream, and top it with your sliced almond.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

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