Sweet potatoes do a wonderful job of keeping this cake extremely soft and moist. It’s interior is tender with a dense, moist crumb, and the crust is firmer and slightly chewy.
The cake is robustly spiced and full of hearty flavor. If you like sweet potatoes, carrot cake, or pumpkin-based recipes, you’ll love this bread.
I remember joining my first party when I first started blogging and I have met so many friends, tried an immense amount of yummy recipes and grew as a blogger a whole bunch since then. I really recommend you head on over and join the party and add your Fiesta Friday linkup party!
I know I haven’t blogged in a while because life has been a little hectic but after a good two weeks of absence, I’ve come to miss you all so I just had to come back. 🙂
But what would be a return without a super yummy recipe?
It might sound odd of me to add sweet potatoes in cake but it helps keep it nice and moist on the inside leaving you with a cake that’s soft, springy, and bouncy.
I know we’re getting into the heart of Spring but I couldn’t make sweet potato cake without the addition of the infamous warming spices of cinnamon, ginger, nutmeg, allspice and cloves.
- 250g mashed sweet potato or pumpkin
- ⅓ cup vegetable oil
- 1¼ cup milk
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup sugar
- ½ teaspoon salt
- 5 eggs at room temperature (separated)
- 1 teaspoon cream of tartar (optional)
- 1½ cup chopped walnuts (toasted)
- Preheat the oven to 350F and prepare your bundt pan by greasing it.
- Sift the flour, baking powder, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
- In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add in the cream of tartar and ½ cup of sugar. Increase to high speed and beat until stiff peaks form.
- In a separate large bowl, mix the sweet potato, oil, milk, vanilla, and the remaining ½ cup of sugar together until smooth. Add in the dry ingredients and stir until combined.
- Gently fold in the egg white mixture and toasted walnuts until just incorporated.
- Pour the batter into the prepared mini loaf tins or cake pan and bake at 350F for 15 - 20 minutes for mini loaves or 30 - 35 minutes for cake until golden brown and a toothpick comes out clean when inserted into the center.
- Let cool for 10 minutes before removing