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Thursday, November 20, 2008

Cake Slice Bakers: Sweet Potato Cake with Chocolate Cream Cheese Frosting and Orange Cream Filling


Well, the cake slice bakers are back again this week with a Sweet Potato Cake. Yes. You heard me right. Sweet Potato. Did I mention it has orange cream cheese filling. Oh, and chocolate cream cheese frosting. Sounds interesting, huh? It also has a fair amount of spices in it.

This cake comes from the amazing and gorgeous cake book, Sky High: Irresistible Triple-Layer Cakes that the Cake Slice Bakers are baking a secret selection from each month for twelve months (ten more cakes to come your way). Our first cake was the Cappuccino Chiffon Cake as seen made by Steph, or in my case the Hot Cocoa Chiffon Cake. I loved that cake and so did everyone that tried it.

This month's cake was really very good and very seasonal for Autumn here in the Northern hemisphere. It tasted a lot like a spice cake and was very moist and tender with great flavor, as for the sweet potato, it was a little something extra that you just couldn't quite put your finger on.


Because there was no one to really share this cake with I went ahead and halved the recipe and just baked it in a jelly roll pan. I cut that into three sections and make a long rectangular cake. My favorite part of the whole recipe was actually the orange cream cheese filling but it was all very good and a lot of fun to make.

Make sure to check out all the other Cake Slice Bakers and their cake creations this month. Stay tuned for the next installment from our cake baking adventures, coming December 20th with the next cake - it is going to be good!!


Sweet Potato Cake
From Sky High: Irresistible Triple-Layer Cakes

2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour**
3 teaspoons of baking powder
1 and 1/2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of cloves
5 eggs, separated
2 and 1/4 cups of sugar
1 stick plus 2 tablespoons of butter, at room temperature
1 and 1/2 teaspoons of vanilla
1 and 1/4 cups of milk
(**The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
(*If fresh sweet potato is not available where you live you may use canned sweet potato, yams, and pumpkin puree)

Makes a 9-inch triple layer cake, serves 16-20 people

1. Preheat the oven to 400F degrees. Prick the sweet potatoes in 2-3 places, place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

2. Reduce the oven temperature to 350F degrees. Butter the bottoms and the sides of the pans and line with parchment paper. Butter the parchment paper also.

3. When the sweet potatoes are cool peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processors. Puree until smooth. Measure out one cup of potato puree and set aside.

4. Sift the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set aside.

5. In the bowl of electric mixer add the egg whites and attach whip attachment. Beat on medium speed until egg whites are frothy. raise the speed to high and gradually beat in 1/4 cup of sugar. Continue to beat until the egg whites are moderately stiff.

6. In another large bowl with the paddle attachment, combine the sweet potato, butter, vanilla, and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk in alternately in 2-3 additions. making sure to begin and end with the dry ingredients.

7. With a large spatula, fold in one fourth of the egg whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among of the three pans.

8. Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pan for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

9. To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with a 1/2 inch round tip and filled with chocolate cream cheese icing, pipe border around the edge of the cake. Fill the center with the orange cream filling smoothing it to the edge of the border. Place the second layer on top and repeat the process.Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Frosting:
makes 3 cups
10 ounces cream cheese*** at room temperature
1 stick of butter at room temperature
16 ounces of powdered sugar; sifted
1 and 1/2 ounces of unsweetened chocolate melted and slightly cooled
(***1 cup of cream cheese maybe substituted with 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth OR equal amounts of neufatel cheese)

1. In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered sugar to cream cheese butter mixture. Making sure to scrape down the sides the sides of the bowl. Then beat until light fluffy 2-3 minutes.

2. Measure out 1 cup of frosting and set aside.

3. Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling:
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
1/4 teaspoon of orange extract (I used vanilla)

1. Stir together all the ingredients until well mixed.


The Food Librarian said...

Love how you made it rectangle. That is a great idea! Wasn't this tasty?! I loved it.

Manggy said...

Oh! Why wasn't there anyone to share with? That's a lot of cake to eat by one's self ;) Although if it looked this good, I may very well be guilty of such crimes, heh heh :)

(By the way... yay! you got to eat fruits and vegetables with this cake!)

Rosie said...

I adore the shape of your cake. What a good idea - well done.

Rosie x

Anonymous said...

Great idea using a different shaped pan. And your frosing looks super whipped and delicious.

Jodie said...

Looks great- your frosting looks so yummy!

Shari@Whisk: a food blog said...

There are a lot of flavors going on in this cake. Sounds delicious to me!

Mary Ann said...

I love that you made this in a jelly roll pan-it made a really interesting shape. I am making this tomorrow for a birthday, glad to see it got rave reviews! And your chicken looks great. I love the idea of chicken strips. I will have to do that next time.

Engineer Baker said...

I love me some whorls of frosting. Oh my, and sweet potato + chocolate + orange + spices has me very intrigued... Yours looks fantastic.

Katie said...

Your cake looks great. I made a rectangular cake too.

TeaLady said...

Clever girl to use 1/2 and still make it three layers. Looks luscious.

steph- whisk/spoon said...

lucious-looking frosting! beautiful shape!

Bunny said...

Very nice, you did a great job making it a rectangle! It looks perfect!

Jo said...

Lovely and the frosting looks so delicious.

Caroline said...

The swirly frosting is making me drool. Cool idea about using a jelly roll pan, will use that next time.

SiHaN said...

i like that you baked it in a jelly roll pan. Looks good enough to eat!! (why of course..)

Gigi said...

i am going to have to remember the jelly roll pan idea for next time. Great job on cake. I like how swirly and delicious looking the icing looks.

Jacque said...

I like the shape... it's out of the ordinary. Your frosting looks so lucious :)

Linda said...

What a beautiful looking cake! Your frosting looks so rich and chocolatey (mine pales in comparison) --- wonderful job, as always!!

Deborah said...

I love how you baked it in a sheet pan - I just may have to do that next time, as a whole cake is WAY too much for us!

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