High-Altitude Sweet Potato Cake with Marshmallow Frosting
Equipment
- Candy Thermometer
Ingredients
For the cake...
- 1 1/2 lbs Garnet sweet potatoes
- 2 1/2 cups All-Purpose flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 3 eggs
- 1 cup granuated sugar
- 2 tsp orange zest
- 1 tsp vanilla
- 1/2 cup vegtable oil
For the frosting...
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 tsp cream of tartar
- 2 tsp vanilla
Instructions
For the cake...
- Preheat oven to 400 degrees. Pierce sweet potatoes several times with fork. Line baking sheet and roast for 50-60 minutes. Let potatoes cool slightly. Remove skins and mash with food processor or with fork.
- Reduce oven heat to 350 degrees. Grease and line 3 8-inch can pans.
- Combine flour, salt, baking powder and spices. Set-aside.
- Cream together eggs and sugar. Add in orange zest, vanilla, and oil. Fold in sweet potatoe. When thoroughly combined, stir in the flour mixture.
- Divide the mixture between the cake pans and bake for 30-40 minutes.
- Remove cakes from oven and let cool completely.
For the frosting...
- Start a small saucepan of 2-inch deep water simmering on the stove. Add egg whites, sugar and cream of tartar in a heatproof bowl. Place bowl on top of the saucepan.
- Whisk mixture constantly until sugar is completely dissolved. This should take about 3-5 minutes.
- Remove from heat and add vanilla. Using an electric mixer, beat on high until stiff peaks form, about 5 minutes.
To assemble...
- Trim tops of cakes to even. Stack cakes with a generous portion of frosting in between layers. Frost with a generous portion on top. Add homemade marshmallows for decoration and toast with a cooking torch.