KOREAN SWEET POTATO CAKE
A light cake you can find in Korea at Tous Les Jours and other bakeries. I haven't tried this recipe because I don't have an oven here, so try at your own discretion!
Provided by amb5842
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
- In a separate bowl add the flours, baking powder, and salt and whisk to combine.
- In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
- When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
- Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.
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Sal Doo
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover sweet potatoes.
Sarwat Habib
[email protected]This cake is perfect for a special occasion or just a weeknight treat. I highly recommend it!
Triggered Nisha
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and it's always delicious.
Qussay jaber
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Babe World
[email protected]This cake was a bit too dense for my taste, but it was still good. I think I would try a different recipe next time.
Santosh Bharti
[email protected]I'm not a big fan of sweet potato, but I really enjoyed this cake. The texture was great and the flavor was not too overpowering.
Lodhi Khan
[email protected]I had some trouble finding glutinous rice flour, but I was able to find it at my local Asian grocery store. The cake turned out great!
Bondhon Sarkar
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Shani 007
[email protected]I made this cake for my family and they all loved it. It was so delicious and easy to make. I will definitely be making it again.
Amos Oluwasegun
[email protected]This cake was a hit at my party! Everyone loved it. I will definitely be making it again.
Md Emon Molla
[email protected]I've never had Korean sweet potato cake before, but I'm so glad I tried this recipe. It was so easy to make and it turned out so good! The cake was moist and flavorful, and the glaze was the perfect finishing touch.
darren mullinax
[email protected]I love Korean sweet potato cake! It's such a unique and delicious dessert. This recipe is a great way to make it at home. The instructions were easy to follow and the cake turned out perfect.
THE MiYHiKA VLEZ
[email protected]This Korean sweet potato cake was a delightful treat! The texture was soft and moist, with a slightly chewy crust. The flavor was perfectly balanced, with just the right amount of sweetness and a hint of cinnamon. I would definitely make this again.