Sweet Potato Cake that Tastes Like Japanese Sweet Potato Cake (Twice-Baked Sweet Potato Confections)!. Mashed sweet potatoes, spices, buttermilk, and golden raisins flavor this tender layer cake. Frost with buttercream or cream cheese frosting. I made this to use up some extra sweet potatoes I had leftover from Thanksgiving.

Bake the sweet potatoes, slice off the tops, scoop out the flesh (making sure to leave a sturdy shell), transfer. These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice. Peppermint Layer Cake with Candy Cane Frosting. You can have Sweet Potato Cake that Tastes Like Japanese Sweet Potato Cake (Twice-Baked Sweet Potato Confections)! using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sweet Potato Cake that Tastes Like Japanese Sweet Potato Cake (Twice-Baked Sweet Potato Confections)!

You need 400 grams of ● Sweet potato, skinned.
Prepare 30 grams of ● Sugar.
It's 2 medium of ● Egg yolks.
It's 50 grams of ● Milk (or whipping cream).
It's 2 medium of ※ Egg whites.
Prepare 70 grams of ※ Sugar.
You need 50 grams of Unsalted butter, melted.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. This sweet potato cake is so moist, soft and rich. The recipe is easy to follow and even if you are not an experienced baker You'll easily make that cake. Japanese sweet potatoes are purple on the outside and yellow inside.

Sweet Potato Cake that Tastes Like Japanese Sweet Potato Cake (Twice-Baked Sweet Potato Confections)! instructions

Line the mold with parchment paper..
Boil the skinned sweet potatoes, mash while hot, then add the ● sugar and mix..
When the mixture cools down, add the ● egg yolk and the ● milk and mix..
Combine the ※ egg whites and ※ sugar in a separate bowl and whisk..
Add 1/3 of the egg whites from Step 4 to the batter from Step 3, then thoroughly mix. Add the remainder of the egg whites, then fold them into the batter in a cutting motion..
Add the melted butter to the batter..
Pour the batter into a lined mold, and tap the base several times to release any trapped air. Bake for 35 to 40 minutes in an oven preheated to 170°C..

I've also anecdotally found that the water content of a Japanese sweet potato seems to be slightly less. The texture is a little bit fluffier and starchier, which I personally enjoy. The flavor has more of a candy-like sweetness, with a nutty. See more ideas about food, dessert recipes, sweet potato cake. This Honeycomb Cake recipe is truly magical—it is sponge-like, yet very light and fluffy, with honeycomb tunnels.