Description
This delightful Korean Sweet Potato Cake combines a light and fluffy sponge cake with a rich, creamy sweet potato filling and smooth whipped cream frosting. With layers of moist cake, sweet and buttery mashed Korean sweet potatoes, and a velvety whipped cream finish, this cake offers a perfect balance of textures and flavors to impress your guests or to enjoy as a comforting dessert at home.
Ingredients
Sponge Cake
- 4 large eggs (room temperature)
- 115 grams sugar
- 15 grams honey
- 110 grams cake flour
- 4 grams baking powder
- 15 grams melted butter
- 25 grams milk
- 1 ½ teaspoon vanilla extract
Sweet Potato Filling
- 375 grams Korean sweet potatoes
- 200 grams heavy cream
- 40 grams butter
- 75 grams sweetened condensed milk
- 1 teaspoon vanilla extract
- Splash of milk (if potatoes are too dry)
Whipped Cream Frosting
- 240 grams whipping cream
- 30 grams powdered sugar
Instructions
- Prepare cake tins and preheat oven: Grease and line three 6-inch cake tins with parchment paper. Preheat the oven to 325°F (160°C) fan-assisted for even baking.
- Make sponge cake batter: In a large mixing bowl, combine eggs, sugar, and honey, whisking until sugar dissolves. Using an electric mixer, whip the eggs until pale, tripled in volume, and holding stiff peaks. In a separate bowl, whisk cake flour and baking powder; sift this mixture into the eggs carefully. Gently fold the flour into the eggs with a spatula, preserving airiness.
- Incorporate butter mixture: Mix melted cooled butter, milk, and vanilla extract in a small bowl. Add a small amount of batter into the butter mixture, combine well, then pour back into the main batter. Fold gently again to keep the batter light.
- Bake sponge cakes: Pour batter evenly into prepared tins. Bake for 15-20 minutes or until a skewer inserted comes out clean. Avoid opening the oven in the first 15 minutes to ensure proper rising. Cool in tins for 5 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for 2-3 hours wrapped in plastic.
- Level and slice cakes: Use a cake leveller or serrated knife to trim the top layer flat, reserving the trimmed tops. Cut each cake horizontally into 3 equal layers, ensuring even thickness for stacking.
- Prepare sweet potato filling: Peel and cube sweet potatoes into ½ inch pieces. Microwave covered for 5 minutes until soft. Transfer to a saucepan with heavy cream, butter, and sweetened condensed milk. Cook over medium-low heat until the mixture starts bubbling, then reduce heat to low and cook for 3-5 minutes. Mash potatoes until creamy and sticky but spreadable. Adjust consistency with cream or milk if needed. Stir in vanilla extract. Cool completely and refrigerate 1-2 hours.
- Assemble cake layers: Place the first cake layer on a cake board. Spread an even, thick layer of sweet potato filling on top. Add the second cake layer and repeat the filling spread. Finish with the third cake layer.
- Whip and frost cake: Whip whipping cream with powdered sugar until medium-stiff peaks form. Coat the entire cake with a smooth layer of whipped cream, applying a second coat for a flawless finish if desired.
- Decorate the cake: Crumble reserved cake scraps finely and sprinkle on top and around the base to decorate. Pipe decorative dollops of whipping cream on top using a piping bag for an elegant touch.
- Chill and serve: Refrigerate the finished cake for 1-2 hours before slicing to allow flavors to meld and frosting to set perfectly.
Notes
- Make sure eggs are at room temperature for better volume when whipped.
- Do not open the oven door during the first 15 minutes of baking to prevent cake collapse.
- Adjust the consistency of sweet potato filling with cream or milk for easy spreading.
- Chill cakes thoroughly before slicing to avoid crumbling.
- Use a serrated knife or cake leveller for even layers and smooth presentation.
