Spiced sweet potato cake with a marshmallow frosting
Spiced sweet potato cake topped with a toasted marshmallow frosting
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- Sophie Loves Food published her project Spiced Sweet Potato Cake With Marshmallow Frosting 19 Jul 06:00
You Will Need
Prick the sweet potatoes all over and roast in the oven at 180 degrees for 30 - 45 minutes. They may need a turning a few times. Once cooked they'll be soft and look a little deflated. Leave to cool.
If you're baking in advance, leave them in the fridge for up to 3 days, otherwise give them plenty of time to cool before moving onto the cake.
Heat the oven to 170 degrees and grease and line an 8 - 9 inch round springform tin, or an 8 - 9 inch square tin.
Peel the sweet potatoes and mash until smooth (don't be tempted to blitz in the blender, your mix will be too loose).
Cream together the butter and sugar until light and fluffy. Gradually add the eggs in one at a time, mixing well after each addition. Add the vanilla extract.
Gently fold in the sweet potato, followed by all the dry ingredients. Continue until well incorporated.
Pour the batter into the prepared cake tin, smooth the top with a knife and bake for 35 - 40 minutes.
Once baked, a skewer inserted into the middle should come out clean. Leave to cool for 10 minutes in the tin before turning out to cool completely on a wire cooling rack.
To make the frosting, add the egg whites, sugar, salt and cream of tartar to a heatproof bowl and place over a pan of barely simmering water.
Whisk for approximately 3 minutes, until the sugar has fully dissolved.
Remove the bowl from the saucepan and continue to whisk with an electric mixer for a further 4 - 7 minutes on a high speed, until stiff, glossy peaks form. Add the vanilla and mix to combine.
To decorate, spread a thin layer of the marshmallow onto the cake with a palette knife or spatula. Then, with a piping bag or sandwich bag, pipe small dollops over the thin frosting layer.
With a kitchen torch, lightly brown the marshmallow dollops until browned.