Sweet Potato Layer Cake

Sweet potatoes have a lovely sweet rich taste that will remind you of pumpkin. This cake has a subtle taste with warm spicing and a tender texture. This is a perfect cake for a winter wedding or fall birthday.

Ingredients

•  1 pound sweet potatoes, about 2 large potatoes
• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon sea salt
• 6 eggs, at room temperature, separated
• 2 cups granulated sugar, divided
• 2/3 cup unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups buttermilk

• Prep Time: 30 minutes
• Cook Time: 30 minutes

• Total Time: 60 minutes
• Yield: two 10-inch cakes

Preparation

1.  Preheat the oven to 350°F and place your oven racks in the middle of the oven.
2. Lightly grease two 10-inch cake pans with butter and place parchment rounds cut to fit in the bottom of the cake pans. Lightly grease the parchment and then dust the pans with flour. Set aside.
3. Peel the sweet potatoes and cut them into chunks. Place the potatoes in a saucepan filled with water and place the saucepan over high heat.

1. Bring the potatoes to a boil and then reduce the heat and simmer them until they are tender.
2. Drain and mash the potatoes until very smooth or puree them in a food processor. Remove 1 cup of puree for the cake and set aside the rest for another recipe.
3. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
4. In a large bowl whisk the egg whites on medium speed until frothy. Beat in 4 tablespoons of sugar, one tablespoon at a time, until the sugar is dissolved and the egg whites form stiff peaks.
5. In another large bowl, beat together the sweet potato, butter, vanilla, and the remaining sugar until the mixture is fluffy, scraping down the sides of the bowl at least once.
6. Beat in the egg yolks, one at a time, scraping down the sides of the bowl after each addition.
7. Beat in the dry ingredients and the buttermilk in 5 additions, starting and finishing with the dry ingredients.
8. Stir 1/3 of the egg whites into the batter to lighten it and then fold the remaining egg whites into the batter taking care to retain as much volume as possible. Use a large rubber spatula if possible.

1. Divide batter between the prepared cake pans and smooth the tops.
2. Bake the cakes until a knife inserted in the center comes out clean, about 30 minutes.
3. Let the cakes cool for 10 minutes, then turn them out onto wire racks and cool completely.
4. Store the cakes in the fridge wrapped in plastic until you wish to frost them or freeze for up to 3 months. Cream cheese icing, cinnamon buttercream, or Swiss meringue buttercream are good choices for this spiced cake. 

By Michelle Anderson

Cake Decorating Expert, about.com