It is almost like an alarm clock in the body. I would naturally crave for some butter cake or poundcake like bakes time to time. Do you get that too? Yes, I love chiffon, I love tarts, I love pastries, but somehow the lure of buttery soft cake keeps coming back for more! Although having the good old traditional butter cake is the best, I still enjoy explore and experimenting different ingredients being incorporated to it. And this time is none other then one of my favourite sweet potato...not just any, but that sweet and pretty purple sweet potato. And so Purple Sweet Potato Butter Cake is born!
For now, let's look at this Purple Sweet Potato Butter Cake recipe and see what it consist. :)
Ingredients for Purple Sweet Potato Butter Cake (makes a 8" by 8" square)
150 g sweet potato steamed + 50 ml coconut oil
- Blend the two together until smooth. Set aside for use later
Egg Yolk Batter
5 egg yolks (~73-75g)
60g caster sugar
200 g salted butter at room temperature (Or unsalted butter with 1/2 tsp salt)
200 g cake flour
Egg White Batter
5 egg white
100 g caster sugar
1 tsp fresh lemon juice
- Preheat the oven to 155C. Prepare a steam bath in the bottom rack so you can so a steam bake later. Grease and line a 8" by 8" square pan with parchment paper. Set aside for use later.
- In a large mixing bowl, add in the yolks and caster sugar. Start whisking till it thickens and doubled its volume.
- Next place the softened room temperature butter in, whisk it in in gently to the yolk batter. The batter will be thick and creamy.
- Now you can add in the blended sweet potato and coconut oil puree. Again, give it a good whisk to combine thoroughly.
- Last, add in the sifted cake flour. Whisk well again.
- Next, whisk the egg whites in another mixer bowl. Add in the lemon juice and then gradually the caster sugar and continue to beat till stiff peaks.
- In 3 separate portions, add in the egg whites to the egg yolk batter, folding gently each time and careful not to deflate the egg whites.
- Pour the batter into the prepared baking pan, spread it evenly. At this moment, you can choose to bake it as is or put on the extra sweet potato cream topping swirls.
Swirl Topping (optional)
100 g sweet potato + 60 ml heavy cream
- Blend the two together until smooth. Set aside for use later
- Scoop spoonfuls of the sweet potato cream puree over the top of the cake batter. Then using a tooth pick, run it through the batter to create that swirl effect.
- Steam bake the cake in the preheated oven for 55-60 minutes in the water bath till the cake tester or toothpick comes out clean.
- Once baked, carefully remove from the oven and place over a towel. Remove the cake from its cake pan and cool on the rack completely before slicing. Enjoy!
See...it's not that complicated right? Although I did add sweet potato in both the cake batter and as a topping. I think it adds that extra oomph and sweet potato intensity to it.
With the addition of coconut oil, it really brings out the coconut fragrance. A little goes a long way! And that purple sweet potato cream swirls not only beautifies the cake appearance, it also adds that creamy sweet potato bite, which is like a bonus every time!
A close look at the soft cake texture of this special butter cake. :9 It is not dense at all, moist and fragrant and also buttery rich that leaves you satisfied. Or maybe you're like me...I can't resist having 3 slices at one go... oops. :P
If you decide to give this a try, try making it ahead and let the cake rest overnight. I personally feel the cake taste better the following day. Just like any butter cake, the taste mallows out and somehow makes it more rich in taste and flavour the following day. Like magic...taste like magic too. Don't take my word for it, get your baking apron on and try it yourself. ;)
Okay guys, signing off now. Hope you all will like this recipe and drop me a note if you did try it ya?
Remember, do what you love and stay happy!
Remember, do what you love and stay happy!
