Ever heard of such a cake? Due to recent haze, my appetite seems to be screaming for vegetables. After the zucchini and strawberry butter cake, this is my next creation. My mother in law is a sweet potato person, so I think she will like this one. The cake is steam-baked for that extra moist, but please do not keep it for too long to consume. It is best eaten within two days.
This cake is made with real ingredients, no chemicals like baking powder or baking soda involved. It is a healthier version cake, and as with my taste-bud, I do not like to make it too sweet either. So if you are looking for healthier choice of cake, you may want to consider this.
SWEET POTATOES AND BROCCOLI CAKE
Ingredients
100g steamed sweet potatoes, mashed till fine
50g steamed sweet potatoes, diced (more of less is fine, for visual only)
50g broccoli florets (use only green parts, more of less is fine)
6 egg whites
60g caster sugar
6 egg yolks
60g caster sugar
80ml canola oil
120ml water
130g cake flour
20g corn flour
Methods
1. Preheat oven at 150C. Boil water and place in a roasting pan. Place roasting pan into oven at the lowest rack. Line 8" square pan with baking paper, set aside.
2. In a clean and dry mixing bowl, beat egg whites till foamy. Add sugar by tablespoons while beating whites at low speed until the whites become stiff and glossy. Set aside.
3. In another mixing bowl, put in egg yolks and sugar. Beat on high speed until the yolks are fluffy and thick.
4. Pour oil and water into yolk mixture. Beat till combine. Mix in mashed sweet potatoes evenly.
5. Mix cake flour and corn flour and sift into batter. Fold in flour gently.
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| Tip: Coat diced sweet potatoes with flour as you sift the flour mixture |
6. Take 1/3 of egg whites to gently fold into yolk batter. Then pour the mixed batter into egg whites and gently fold in to combine.The batter should be light and airy.
7. Gently place flour coated sweet potato dices and broccoli florets evenly at the edges of of batter to prevent sinking and causing air to deflate in batter. Very gently fold in the vegetables.
8. Pour batter into square pan. Give a few taps to burst big air bubbles in batter. Place at middle rack of oven and bake for 40min. Turn down temperature to 120C for the next 10 minutes.
9. Once cake is done, remove cake from pan, invert cake and cool completely on cooling rack.
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