Monday 29 December 2014

Sweet Potato Butter Cake

I came across a similar recipe from a Japanese cake book during last year BookFest. After three attempts, I finally was able to get closer to producing this yummy golden butter cake.
Although this is a dense cake, it has a very soft and moist texture. The entire cake was overwhelmed by butter aroma. Even the sweet potato bits were masked by butter scent. 
Eat it to love it <3

Yield: One 20Lx6Wx9H cm loaf cake

Sweet potato strips
200g honey sweet potato, peeled & cut
20g unsalted butter
20g fine sugar

1. Peel and cut sweet potato into strips which weighs about 200 to 220 g.

2. Melts 20g of unsalted butter in a pot.

3. Add sweet potato strips and stir fry till the outer layer slightly soften. Pour in the fine sugar and cook till the sweet potato strips were about 8&&0% softened.

4. Dish out the sweet potato into a bowl and set aside.

Butter cake
All ingredients in room temperature 
85g unsalted butter, softened
50g fine sugar

3 egg whites
35g fine sugar
3 egg yolks
1/2 tsp vanilla essence 

90g cake flour
1/2 tsp baking powder
1/8 tsp salt

30g fresh milk

1. Lightly coat one 21x9.5x6.5 cm cake mould with butter and set aside.

2. Mix cake flour, baking powder and salt together. Set aside.

3. Whip butter till pale. Add in sugar and continue to whip till light and creamy. This takes about 5 minutes.

4. Beat egg whites in a clean and grease-free mixing bowl till frothy. Gradually add the sugar and beat till firm peaks formed.

5. Gradually add in the egg yolks, one by one.

6. Add in the vanilla essence and blend well.

7. Gradually fold the egg batter into the  whipped butter in (4).

8. Sieve in 1/3 of the flour mixture from (1) into the batter. Fold in the flour using a spatula. 
Do not over mix. It's okay to have streaks of unmixed flour as the subsequent mixings will do away with it.

Add in 1/2 of the fresh milk.

Finish up the remaining flour mixture and milk by adding them alternatively.
9. Pour in 2/3 of the sweet potato and mix well.

10. Pour the batter into the cake mould, tap lightly to level the batter as well as to get rid of trapped air bubbles.

11. Arrange the remaining 1/3 of the sweet potato on top of the batter. Just rest the sweet potato strips on top of the batter without having to press down. As the sweet potato strips will sink slightly into the batter during baking.

12. Bake in the lower rack of a pre-heated oven at 190 degree Celsius for about 5 minutes, then lower to 170 degree Celsius for 35 to 40 minutes, or till an inserted skewer came out clean.

13. After about 5 minutes out of the oven, transfer the cake out of the cake mould onto a cooling rack to cool down.

Cover the warm cake with a tissue paper  to prevent moisture from escaping.

14. Slice the cake and enjoy :)

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