• Rachel Patterson

Sweet Potato Cake

Yes really...this cake is made from mashed sweet potatoes, and other stuff of course! Taste and texture is a bit like a carrot cake, it is super yummy.



385g/13 1/2 oz plain (all purpose) flour

2 teaspoons baking powder

2 teaspoons bicarbonate soda (baking soda)

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon ground ginger

225g/8 oz butter, room temperature

475g/16 3/4 oz sugar

3 large eggs

2 teaspoons vanilla extract

4-5 sweet potatoes, cooked, mashed and cooled (2 1/2 cups)

245g/8.6 oz plain yogurt


Buttercream:

200g/7 oz butter, room temperature

350g/12.3 oz icing sugar (confectioners sugar)

2 teaspoons vanilla extract

A few drops of food colouring (optional)


Jam:

3 tablespoons of your favourite jam


Preheat your oven to 180C/350F/Gas 4. Butter and flour two 9" cake tins. Line the bottom and sides with baking parchment.


Mix the flower, baking powder, bicarbonate of soda, salt, cinnamon and ginger together and set aside.


In a mixer beat the butter and sugar together until light and fluffy. Gradually add in the eggs, beating with each addition. Add in the vanilla and the mashed sweet potatoes, beat until combined.


Add the dry flour mix to the cake batter along with the yogurt. Beat on a low speed or mix by hand until just combined.


Divide the batter between the tins.


Bake for 45 minutes.


Cool in the tins for 15 minutes then turn out.


For the butter cream whisk the butter and sugar together until light and fluffy, mix in the vanilla extract and the colouring if using.


Spread the jam on one of the sponges, then add the buttercream. Place the other sponge on top and spread more buttercream on the top.




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© 2020 Rachel Patterson