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Instagram - / baking_again_today
Hello.
I got a box of sweet potatoes weighing 20 kg at home, so I was thinking about making something, so I made a sweet potato cake with plenty of sweet potato cream.
Sweet potato cake with mashed sweet potato mixed with whipped cream is also delicious, but I added custard cream and honey, and this sweet potato cream is really good!
And when I added purple sweet potato powder to sponge cake and baked it, it was added with sweet potato cream, so I could feel the taste and smell of a really thick sweet potato. Instead, if I added purple sweet potato powder to Genuise, the color of sponge cake was a little closer to gray, so I added purple pigment.
The sweet potato cake I made today was much tastier than the sweet potato cake I bought at a franchise bakery. hehe
If you have a lot of sweet potatoes left at home, I hope you make them!
So I hope you have a good baking today 😊
🍠 Sweet Potato Cake 🍠
▶ Ingredients ◀ 15cm No. 1 size for 1 piece
[ Purple Sweet sponge cake ]
3 eggs (about 165g)
65 g sugar
a pinch of salt
3g vanilla extract
10 g of honey
Chefmaster purple food coloring 4 drops
80g cake flour
15g purple sweet potato powder
25 g milk
20 g oil
[ Custard Cream ]
180 g milk
55 g egg yolks
50 g sugar
2 g vanilla extract
15g cake flour
[ Sweet Potato Cream ]
250 g boiled sweet potatoes
30 g honey
custard cream
90g whipping cream
[ Icing Cream ]
220g whipping cream
22 g sugar
[ Piping Cream ]
70g whipping cream
7 g sugar
Chef Master Purple Pigment 3 drops
[ Cake syrup ]
25 g sugar
50 g hot water
6 pieces of sweet potato for decoration
decorative mint leaves
◼ Please be prepared ◼
- Prepare all ingredients at room temperature
- Mash the boiled sweet potato with a fork, then sieve it through a sieve to prepare it.
■ Storage method ■
- Keep refrigerated and consume within 3 to 4 days.