Sweet Potato Loaf Cake might seem a very specific name, but it is for good reason…cake doesn’t need to be round to be served up and it most definitely doesn’t need to be plain on top when not made in it’s usual round or sometimes square glory. Have you had sweet potato cake before? What are your thoughts?
You have the choice to make this cake and let it cool the morning or even day before you want to serve it, however, like so many great things in life, the marshmallow topping is best served within a few hours of making before it loses it’s incredible texture.
Why you'll love this
Soft and tender loaf cake
This is soft and light, but still everything you want in a sweet potato cake with it’s warm spice flavor.
Marshmallow whip topping
That whip is best on top of your loaf just before serving, but this adds sweet and fluffy texture that compliments the cake perfectly.
Ingredients and substitutions for Sweet Potato Loaf Cake
- Sweet potato: Any plain sweet potato works for the mash here, if you have a white or purple sweet potato on hand you can absolutely use it. It is recommended to mash and weigh your sweet potato and allow it to cool before adding to your cake batter.
- Sugars: The use of light and dark brown sugar compliments the sweetness from the sweet potato and adds a depth of flavor. You could substitute completely with only light or dark brown sugar. Completely substituting with superfine or caster sugar would only add sweetness.
- Egg: Room temperature eggs, add structure to the loaf, the egg helps to bind everything together so are essential. Despite only using one egg white for that topping, this is just right without overpowering the cake.
- Milk: Whole milk was used here and helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
- Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
- Baking soda and powder: These help the loaf rise for a light crumb and avoid a stodgy result.
- Vanilla extract and salt: The flavor powerhouses that help balance the sweetness and give a depth of flavor within our loaf.
- Ground spices: Ground cinnamon, allspice and nutmeg all add layers of flavor that not only make this cake warm for cooler days but also give nuance to the cake.
Equipment needed to make this
Mixing bowl: A medium mixing bowl is needed for the sweet potato cake and that marshmallow topping.
Whisk: The cake batter comes together quickly with a hand whisk, however, you can use a hand or stand mixer instead.
Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
Hand or stand mixer: To whip the marshmallow topping, a hand or stand mixer is recommended.
FAQ's for the best Sweet Potato Loaf Cake
Does my egg white need to be room temperature for the marshmallow?
An egg white, at room temperature is best here for two reasons; firstly, it will whip better allowing for smaller and denser bubbles meaning a great meringue will form and secondly, the sugar syrup with mix with your meringue more easily for a nice smooth result.
More cakes you’ll enjoy
Portokalopita – Greek Orange Phyllo Cake
Toscakaka Cake – Swedish Tosca Cake
Drømmekage – Danish Dream Cake
How to make:
Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
Place the sweet potato puree, sugars and oil into a bowl and beat until smooth and combined.
Add in the egg and beat until smooth and combined, approximately 1 minute.
Pour in the milk, vanilla extract and whisk to combine until smooth.
In a separate bowl, place the flour, baking powder soda, and ground spices.
Pour into your loaf tin and smooth out the top.
Place in the oven to bake for 40 minutes or until golden all over.
Remove and allow to cool before inverting onto a cooling rack until completely cool to the touch.
For the marshmallow topping, place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.
Meanwhile, place the egg whites and lemon juice into a bowl and whip on medium until soft peaks form, approximately 2 minutes.
Continue cooking the syrup until it reaches 115C/240F and remove from the heat.
Continue beating the egg whites whilst slowly pouring the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 3 minutes, until it is thick and has a slight gloss in its appearance.
Spoon on top of the cooled loaf, leaving an edge visible and adding peaks.
Using a blowtorch, lightly burn that marshmallow fluff to your preference.
Slice and serve.
Sweet Potato Loaf Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Cakes
Description
Light and spiced sweet potato cake is topped with an easy homemade marshmallow topping that tops this cake in a spectacular way!
Ingredients
Sweet Potato Cake
255 grams / 1 cup sweet potato, puree
50 grams / ¼ cup light brown sugar
100 grams / ½ cup dark brown sugar
114 grams / ½ cup sunflower oil
1 large egg, room temperature
1 teaspoon vanilla extract
80 milliliters / ⅓ cup milk
240 grams / 1 ½ cups plain flour
3 grams / ½ teaspoon baking soda
4 grams / 1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Marshmallow Topping
15 grams / 1 tablespoon water
40 grams / 3 tablespoons superfine/caster sugar
46 grams / ⅛ cup glucose syrup
45 grams / 1 egg white, room temperature
¼ teaspoon lemon juice
½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
- Place the sweet potato puree, sugars and oil into a bowl and beat until smooth and combined.
- Add in the egg and beat until smooth and combined, approximately 1 minute.
- Pour in the milk, vanilla extract and whisk to combine until smooth.
- In a separate bowl, place the flour, baking powder soda, and ground spices.
- Pour into your loaf tin and smooth out the top.
- Place in the oven to bake for 40 minutes or until golden all over.
- Remove and allow to cool before inverting onto a cooling rack until completely cool to the touch.
- For the marshmallow topping, place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.
- Meanwhile, place the egg whites and lemon juice into a bowl and whip on medium until soft peaks form, approximately 2 minutes.
- Continue cooking the syrup until it reaches 115C/240F and remove from the heat.
- Continue beating the egg whites whilst slowly pouring the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 3 minutes, until it is thick and has a slight gloss in its appearance.
- Spoon on top of the cooled loaf, leaving an edge visible and adding peaks.
- Using a blowtorch, lightly burn that marshmallow fluff to your preference.
- Slice and serve.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 363 calories per serve
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