A cake to welcome the Autumn season with open arms, but it is great to enjoy anytime of the year with friends and a good cup of tea as I did for my birthday in 2023. This cake is light and not too sweet with spices to warm your heart. You can either bake it in round cake tins or in bread pans. The batter is enough for 2 x 20cm cake tins or 2 standard bread pans. I do like baking it in bread pans then there is extra to give away. Enjoy and have fun baking and sharing this with your loved ones.
Ingredients
- 300g Cake Flour
- 15 ml Baking powder
- 5 ml Cinnamon
- 5 ml Nutmeg
- 1 ml Salt
- 400g Sugar
- 375 ml Rapeseed oil or Sunflower Oil
- 60 ml Boiling Water
- 4 Eggs, Separated
- 200g Sweet Potato, grated
- 100g Walnuts, chopped
- 5 ml Vanilla Essence
- Filling and Frosting
- 250g Icing Sugar, sifted
- 50g Unsalted Butter
- 250g Cream cheese
- 50g Walnuts, chopped
Method
- Preheat the oven to 180 degrees. Butter two 23cm cake tins well
- Sift the cake flour, baking powder, cinnamon, nutmeg and salt together.
- In a stand mixer beat the sugar and oil well. Add the boiling water and beat until it is incorporated. Add the egg yolks and flour mix and beat well.
- Add the sweet potato, walnuts and vanilla and mix well.
- In a separate bowl beat the egg whites until stiff peaks has formed.
- Fold in the egg whites.
- Spoon the dough in the cake tins and bake for 40 minutes on the middle shelf
- Take out when skewer comes out clean and let it cool in the tins for 10 minutes before you carefully turn it out on a rack to cool completely.
- In the meantime beat the icing sugar and butter together. The mixture will look like fine bread crumbs. Add half off the cream cheese to the sugar mix and beat well.
- Spread the other half on top of each layer cake. Add some of the frosting on one half of the cake. Place the other half on top and frost the cake.
- Scatter the walnuts over and a pinch of cinnamon.
- Enjoy! Keep any leftovers in the fridge it will last a few days.
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