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Purple Sweet Potato Cake Recipe
A stunning Korean cake featuring vibrant purple sweet potato sponge with rich mascarpone cream and golden honey drizzle.
Ingredients
For the Purple Sweet Potato Sponge:
- 200g purple sweet potato, steamed and mashed
- 6 large eggs, separated
- 100g (3/4 cup) cake flour
- 120g (3/5 cup) granulated sugar
- 40ml (3 tbsp) milk
- 40ml (3 tbsp) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Mascarpone Cream:
- 250g mascarpone cheese, room temperature
- 300ml heavy whipping cream
- 80g powdered sugar
- 1 tsp vanilla extract
- 3 tbsp honey
For Decoration:
- Extra honey for drizzling
- Candied sweet potato pieces
- Edible purple flowers (optional)
Instructions
Prepare the Sweet Potato:
- Steam purple sweet potato until tender, about 20 minutes.
- Mash until completely smooth and let cool.
Make the Sponge:
- Preheat oven to 170°C (340°F). Line two 8-inch round pans.
- Whisk egg yolks with 1/3 of the sugar until pale.
- Add mashed sweet potato, milk, oil, and vanilla.
- Sift flour and salt, then fold into the mixture.
- Whip egg whites to soft peaks, gradually add remaining sugar.
- Fold meringue into batter in three additions.
- Bake for 28-30 minutes until springs back when touched.
- Cool completely.
Make Mascarpone Cream:
- Whisk mascarpone until smooth.
- In separate bowl, whip cream with powdered sugar to soft peaks.
- Fold mascarpone, vanilla, and honey into whipped cream.
Assemble:
- Cut each cake layer in half horizontally.
- Layer with mascarpone cream between each layer.
- Cover with remaining cream and drizzle with honey.
- Refrigerate for 3 hours before serving.
Purple Sweet Potato Tips
Color Vibrancy
Use Japanese purple sweet potatoes for the most vibrant color. Steam rather than boil to preserve the color.
Smooth Texture
Pass the mashed sweet potato through a fine sieve for the smoothest cake texture.
Honey Quality
Use high-quality honey for the best flavor. Korean acacia honey is traditional and delicious.