SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin pie spice, and a frosting of Italian meringue mimics the usual pillows, minus the cloying sweetness. Last but far from least, lightly toast the top with a wave of your kitchen torch or a quick blast in the broiler.
Provided by Greg Lofts
Categories Cake Recipes
Time 2h10m
Yield Makes one 9-by-13-inch sheet cake
Number Of Ingredients 18
Steps:
- For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
- Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
- In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
- Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
- For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).
SWEET POTATO TEA CAKE WITH MERINGUE
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 1 9-inch loaf
Number Of Ingredients 17
Steps:
- Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
- Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
- Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
- In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
- Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING
Categories Cake Dessert Bake Thanksgiving Spice Sweet Potato/Yam Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
- Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
- For icing:
- Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
CITRUS-KISSED SWEET POTATO CAKE
I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.-Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.
Nutrition Facts :
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