Sweet Potato Soufflé Cake
TOTAL TIME 2 Hours
YIELD Yields 1 cake
Cake Ingredients Ingredients12 Total
- 1 lb 3 oz (560g) Sweet potato puree
- 4 oz (112g) Butter melted
- 2.5 oz (67g) Heavy cream
- 7 each (140g) Egg yolks
- 2.5 oz (67g) Light brown sugar
- 1.5 oz (45g) All purpose flour
- 1 tsp (5g) Baking powder
- 4 each (135g) Egg whites
- 4.75 oz (135g) Granulated sugar
- 2 tsp (8g) vnlla Pure Vanilla Extract
- 1 tsp (5g) vnlla Vanilla Bean Paste
- Pinch (0.5g) Salt
- Cook sweet potatoes in salt water until tender and drain well.
- Pass sweet potatoes through a food mill until smooth, then weigh the desired amount for the recipe.
- Whisk together sweet potato, butter, cream, vanilla extract, and yolks by hand until smooth.
- Fold baking powder and all-purpose flour into the sweet potato mixture.
- On a mixer whip egg whites until medium peak creating a french meringue with sugar and vanilla paste. Top your cake with this once it’s baked.
- Fill your mold just above ¾ of the way full with your batter.
- Bake at 350°F. Bake for around 18 mins or until it bounces back.
- It will deflate some after baking so allow it to completely cool before flipping out of the mold and adding the meringue topping.
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