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Thursday, 20 November 2008

Sweet Potato Cake ~ The Cake Slice Baker’s Event!!!




This month I am pleased to reveal our second bake from ‘The Cake Slice Bakers! This is a new baking event hosted by two lovely ladies Giggi and Katie. The aims and objectives of this group are to bake a cake each month for a year from a selected book. This is a great event because reflecting on my cookbooks, somehow I never seem to work my way through them and only cook or bake certain things. The book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. A fantastic book packed from end to end with lovely recipes and eye-catching pictures of gorgeous cakes to drool over.



This time around we chose to bake a Sweet Potato Cake. Being Halloween end of last month, this certainly was a fitting cake for this festivity. I was intrigued by the use of sweet potato in the recipe; on the other hand take for example cakes that have potato, carrots, pumpkin, and courgette in them, they are great flavoursome cakes so sweet potato must work in the same way or would it? Well having tried a slice of this cake I can vouch this is one scrumptious cake. The sweet potato wasn’t dominant and the wonderful spices bended through well, I am positive this cake is akin to carrot cake. I served my cake for Halloween dressed up in pumpkins I made from fondant icing and a few shop brought sprinkles; I didn’t want you to think here, oh she’s gone and lost her marbles and still celebrating Halloween lol.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems of the mixture overflowing in the oven, (thank goodness!)

A must try cake you’d be surprised at its taste!



Sweet Potato Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

Makes a 9 in (23cm) triple layer cake, serves 16 -20 people. You will require x 3 -9 inch (23cm) cake tins.

Ingredients
2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour ** see below**
3 tsp baking powder
1½ tsp ground cinnamon
¾ tsp of freshly grated nutmeg
¼ tsp ground cloves
5 eggs, separated
2¼ cups sugar *I used caster sugar*
1 stick plus 2 tbsp (5 oz) of butter, at room temperature
1½ tsp of vanilla
1¼ cups of milk

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)***

**If fresh potato is not available you could use canned sweet potato, yams or pumpkin puree**

Method

Preheat the oven to 400°F/200°C/fan oven 180°C/Gas mark 6. Prick the sweet potatoes in 2-3 places and place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

Reduce the oven temperature to 350°F/180°C/fan oven 160°C/Gas mark 4. Butter the bottoms and sides of the pans and line with non-stick baking paper or greaseproof paper. Butter the paper also.
When the sweet potatoes are cool, peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processor until smooth.

Measure one cup of potato puree and set aside.

Sift the flour, baking powder, cinnamon, nutmeg and ground cloves into a large bowl and set aside.

In a bowl of an electric mixer add the egg whites and attach the whip attachment. Beat on a medium speed until the egg whites are frothy, raise the speed to high and gradually beat in ¼ cup of sugar. Continue to beat until the egg whites are moderately stiff.

In another large bowl with a paddle attachment, combine the sweet potato, butter, vanilla and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk alternately in 2-3 additions, making sure to begin and end with the dry ingredients.

With a large spatula, fold in one fourth of the eggs whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among the three pans equally.

Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pans for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with ½ inch round tip and filled with chocolate cream cheese icing, pipe a boarder around the edge of the cake. Fill the centre with orange cream filling smoothing it to the edge of the boarder. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Cheese Frosting

Makes 3 cups

Ingredients
10 ounces cream cheese at room temperature
1 stick (4 oz) butter at room temperature
16 ounces of powdered (icing) sugar; sifted
1½ ounces of unsweetened chocolate melted and slightly cooled

In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered (icing) sugar to cream cheese butter mixture. Making sure to scrape down the sides of the bowl. Then beat until fluffy 2-3 minutes.

Measure out 1 cup of frosting and set aside.

Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling

Ingredients
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
¼ tsp of orange extract
***I added fresh orange juice and the zest of 1 orange due to unable to buy frozen orange juice concentrate***

Stir together all the ingredients until well mixed.


If you would like to view more Sweet Potato Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

53 comments:

Rosa's Yummy Yums said...

Magnificent, pretty and so scumptious looking! You did a great job, wow!

Cheers,

Rosa

Rosie said...

Thank you Rosa - you are so kind :)

Rosie x

Anne said...

That looks really moist and moreish! Great idea for sweet potatoes :)

Anna said...

Can I move in please??
All these wonderful cakes...I'd be in heaven!!
:-)

sowmya said...

beautiful cake rosie..that too with sweet potato is something new for me..will try it sometime..

Moogie said...

Picture perfect and so yummy looking. Couldn't ask for more than that. Great job!

Rosie said...

Thanks Anne, the sweet potatoes did give this cake a lovely moist texture.

Hi Anna anytime sweetie and I can serve you cake *smile*

Hi sowmya, the sweet potato in a cake was something new to me but I have to say it is one lovely tasting cake, much like a carrot cake in taste.

Hi Moogie , thank you and thanks for calling by

Best wishes Rosie x

The Blonde Duck said...

That's really pretty! I didn't even know you could make sweet potato cake!

Ann said...

What a yummy sweet cake there !! its tempting as well..You got a gorgeous blog homw Rosie..

Rosie said...

Thank you Duckie me neither until I baked this cake....

Hi Ann a warm welcome to my little blog and thank you for your lovely comment. I do hope you will call by often :D

Best wishes Rosie x

natalia said...

Ciao Rosie ! This is grand ! Must be good too ! Thank you for visiting |

Jodie said...

Lookst great! I love the hearts!

Bellini Valli said...

Your cakes always look incredible Rosie. Look at how high they rise:D

J.Danger said...

What a great idea! I love sweet potato pie, I don't know why I never thought of sweet potato cake!

tartasacher said...

Hello Rosie:

Very delicious and original your sweet potao cake. Wonderful presentatio, congratulations. Thank you for your comments in my blog. Best and whises

Happy cook said...

Beautiful rosie and looks so delicious and creamy.

n33ma said...

Your cakes cat get any better...wow.

Katie said...

Your cake looks wonderful. I adore how you make the little pumkins to decorate it. It really makes it look autumnal

TeaLady said...

Cake looks totally tasty. Love the decs on the top. ANd the texture looks perfect. Great job!

MrsB said...

My goodness Rosie - it looks heavenly! I bet it tastes like heaven too! And i love the decoration x

Bunny said...

I love the way you decorated it, it's so pretty and a perfect fall cake. I'm very glad you had success with it in the 8 inch pans too!

AK Mom said...

I've never had sweet potato cake, but it looks really delicious! You did a wonderful job!

Jacque said...

Adorable! I love the sweet little pumpkins :)

Kevin said...

That cake look so amazingly good!!! I like the little pumpkins on top.

Divya Vikram said...

Have never heard about cakes with sweet potato .Looks scrumptious.

Caroline said...

Great-looking cake as always, Rosie and those layers--really sky high!
Ant it's a first time for me having sweet potato in a cake, as well. It was pretty tasty.

Linda F said...

That, Rosie, is one fab looking cake!!!What a gorgeous job you have made of it and it sounds like it would be totally delicious!

Deborah said...

I love your pumpkins! Gorgeous cake!

Grace said...

bravo, rosie! i love your little pumpkins--they put a wonderful touch on a decadent cake. :)

Haley said...

I'll take a piece of that, please :) The little pumpkins are so cute!

Ivy said...

Wow, what a professional work you have done. It looks fabulous.

I have tagged you for a very good cause. Hope you can join me in The Worldwide Blogger Bake Off Challenge.
http://kopiaste.org/2008/11/no-knead-anise-and-sultana-whole-wheat-rolls/

dabrah said...

That's a fabulous looking cake. I particularly like the little pumpkins all around the top of it.

Maria said...

Great job on the cake! I love the cute pumpkins!

jesse said...

Wow, that cake looks soooo comforting and good! Amazing job!

Uma said...

wonderful cake as usual. Yummy!

Jerri - Simply Sweet Home said...

very cute!

Gigi said...

Lovely cake Rosie! I especially love all the decorating touches you added. The little pumpkins are adorable.

Nickki said...

What a spectacular looking cake! I love the decorations, well done! x

Linda said...

I love how you decorated the cake...puts me in the mood for fall (I live in los angeles, so fall for us still feels like summer ...sigh). Great job!

Antonia said...

What a stunning cake! I wouldn't have thought of a sweet potato cake by the more I think about it, the more sense it seems to make. Yum!

I've an award for you waiting on the blog - I don't think you've had this one yet looking at the side-bar!

Anamika:The Sugarcrafter said...

Hi rosie
this cake is really a must try...have eaten sweet potatoe in many variations but not as a cake..your recipe and detail descrption of the method will certainly aid me...thanks for sharing such a nice cake

Arfi Binsted said...

rosie, you're a good baker, you are!!! i've put this on my must-try recipe, although i am still baking blues hehehe

The Caked Crusader said...

Wow - if ever a cake lived up to the "sky high" billing that's it!
Looks lovely and moist. Yum.

nicisme said...

I love to see how you decorate your cakes Rosie, this looks so cute!

Ivy said...

Rosie, there's an Award for you on my blog.

Donna said...

I'll take a coffee with that please!!! WoW!! hughugs

Emily said...

Mmmm, what a yummy-looking cake!
I love sweet potato!

Swati said...

Looks so delicious..The pumpkins are so cute...

Rosie said...

Thank you my friends you are always so kind :)

Ivy I will pop across on your link and take a peek :)

Antonia thank you for thinking of me sweetie I will be calling by asap :)

Best wishes to you all Rosie x

Ingrid said...

Wow, you cake looks so good! Great job! I wanna slice!
~ingrid

Peter M said...

Rosie, it's beautifully decorated, certainly sounds delish. Autumn is so good in that that trio of spices (cinnamon, cloves and allspice) get used alot...I like that.

Cakelaw said...

A beautiful cake- and the little pumpkins are so cute!

Rosie said...

Thank you Ingrid, Peter and cakelaw for your kind comments :)

Best wishes Rosie x