Vegetarian Sweet Potatoes Cake with Yam Icing Topping
Serving: 1 (7” cake)
80 g caster sugar
100 g light corn syrup
(C)
150 g mashed purple sweet potatoes
Dry ingredients – mix well
1 ½ tsp baking powder
Topping
2 Yam – cut into cubes and steam
2 tbsp water
Method for cake
1. Beat (A) till light & fluffy. Then add (B) and mix well.
2. Add (C) and mix well again. Fold in the dry ingredients alternately with (D) coconut milk till all the dry ingredients finish.
3. Add in the garnishing and mix well.
4. Pour the cake batter into grease cake tin and bake at preheat oven of 160C for 50-60 minutes or till cooked. (Follow your oven instruction)
5. Remove cake from oven and cool in cake tin for 10 minutes.
6. Remove cake from tin. Pipe the yam icing around the cake or any design according to your like.
Ease of cooking: Easy
Ingredients
(A)
150 g butter + 100 g margarine
80 g caster sugar
(B)
100 g light corn syrup
150 g mashed purple sweet potatoes
(D)
5 tbsp coconut milk
Dry ingredients – mix well
320 g unbleached plain flour
30 g soy milk powder
½ baking soda
Garnishing
1/2 Orange colour sweet potatoes cut into cubes
1/2purple sweet potatoes cut into cubes
4 tbsp sifted icing sugar
Method
1. Steam the yam at high heat till soft. Remove and put into a food processor together with icing sugar and water, blend till smooth and fine. Keep aside.
1. Beat (A) till light & fluffy. Then add (B) and mix well.
2. Add (C) and mix well again. Fold in the dry ingredients alternately with (D) coconut milk till all the dry ingredients finish.
3. Add in the garnishing and mix well.
4. Pour the cake batter into grease cake tin and bake at preheat oven of 160C for 50-60 minutes or till cooked. (Follow your oven instruction)
5. Remove cake from oven and cool in cake tin for 10 minutes.
6. Remove cake from tin. Pipe the yam icing around the cake or any design according to your like.
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