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Sweet Potato Cake (고구마 케익)
Korean sweet potato cake consists of a layer of sponge cake at the bottom and a creamy sweet potato filling. Then you spread a thin layer of whipped cream all over the cake and cover it with ground sponge cake crumbs. Doesn't it sound delicious? It is!
SWEET POTATO CAKE (Makes one 8-inch cake)
Ingredients
SPONGE CAKE
-4 1/2 eggs
-150g white granulated sugar
-135g all-purpose flour (or cake flour)
-30g melted butter
CUSTARD CREAM
-2 1/2 egg yolks
-75g white granulated sugar
-40g corn starch
-375ml milk
-13g butter
SWEET POTATO CREAM
-750g sweet potato
-40g room-temp. butter
-55g honey
-125ml heavy cream
DECORATION
-190ml heavy cream
-almonds
Instructions
To prepare: Slice the sweet potatoes in half lengthwise and bake in the oven at 250 degrees C. Do so until they are cooked. Check the doness by inserting a toothpick. Let the sweet potatoes cool enough before removing the skins.
1. Line a 8-inch spring-form pan with parchment paper.
2. Pour hot water into a big basin. Place a smaller bowl on top of it. Fill the smaller bowl with the four and a half eggs.
3. Beat the eggs with a whisk until pale and foamy.
4. Add the sugar in three additions beating one minute after each addition. Beat for 30 seconds on low speed. The finished mixture should be pale, thick, and fall in ribbons.
Preheat your oven at this point to 180 degrees Celsius.
5. Sift in the flour and fold it in quickly with a spatula.
6. Scoop out a spatuful of the batter and plop it into the melted butter. Whisk with a fork and pour it back into the batter. Fold with a spatula just until fully incorporated.
7. Pour the batter into your prepared pan. Put it in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove cake from pan and let it cool.
9. Slice out a 1-cm thick layer from the sponge cake. For the rest of the sponge cake, slice out any brown parts.
10. Place the 1cm thick layer of sponge cake on a plate. Wrap a cake collar around it. In a food processor, grind the rest of the sponge cake (except brown parts) into bread crumbs.
11. To make the custard cream, add egg yolks to a large bowl and whisk lightly. Add the sugar and whisk until pale and yellower in colour. Sift in the corn starch and whisk lightly.
12. In a little saucepan, heat the milk over low heat until the edges begin to simmer.
13. Add that milk in a slow, thin stream into the custard mixture from step 11. Whisk rapidly while doing so.
14. Pour the custard mixture into a small saucepan and heat at medium heat. Do so for about 2 minutes, whisking rapidly until the custard boils over to the center. The finished custard should be thick enough to coat the back of a spoon.
15. Turn off the heat and stir in the butter until fully melted and incorporated.
16. Put the custard on a plate. Cover with plastic wrap so that the film touches the custard. Refrigerate to cool.
17. Place the sweet potatoes into a large bowl and mash them until smooth. Add the butter, honey, and heavy cream and beat on low until fully incorporated.
18. Get the custard cream out from the fridge and whisk a little bit to smoothen it up. Then add the sweet potato mixture to the custard cream and beat until smooth. If it is too tough to handle use a wooden spoon.
19. Fill the cake collar (with sponge cake layer at bottom) with the finished cream filling. Smooth the top out with a scraper. Refrigerate for 1 hour.
20. In a bowl, whisk the heavy cream until stiff peaks form. (When you whip up heavy cream for cakes, overwhip them a little)
21. Take the cake out of the fridge and unwrap the cake collar. Then with an offset spatula, spread the whipped cream all over the sides and top, in a thin layer.
22. For the fun part, sprinkle the cake crumbs all over the cake. (You might need to gently press them on) The leftover crumbs are delicious to just scoop and eat!
23. Garnish with almonds and whipped cream pipings if desired. Enjoy!!!
Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice