Today’s recipe is a sponge cake without milk cream, which is really easy to make as well as tasty and healthful. The cake is soft and delicious since it is created with purple sweet potato, coconut milk, and honey. This cake is also very healthy; those on a ďïệt will be able to completely enjoy it because it is low in sugar and does not contain milk cream.
When eating, roll cake can be cut into little slices that are not only attractive but also practical. Every day, this dessert is ideal for breakfast. To enhance the flavor of the cake and αssure nutrition, mix it with a glαss of unsweetened milk or fruit juice. I’m confident that everyone in your family will enjoy this delectable cake! Let’s write down the recipe and put it to the test!
PREP TIME: 15 mins
COOK TIME: 50 mins
TOTAL TIME: 1 hr 5 mins
80 g mashed purple sweet potato
40 ml coconut milk Kara brand
50 ml corn oil
60 g cake flour or plain flour
20 g corn flour (starch)
4 egg yolks
60 g caster sugar
4 egg wḧïẗes
30 g caster sugar
Purple sweet potato filling:
pinch of salt
800 g purple sweet potato
70 ml corn oil
4 tbsp coconut milk
4 tbsp honey
Step 1: Wash the purple sweet potato and peel it; steam it for 30 to 40 minutes, or until the potato is completely soft.
Step 2: Blend the cooked sweet potatoes until smooth in a food processor. After that, blend 550g of potatoes with 80g of cake flour to produce the filling.
Step 3: In a food processor, combine the 550g sweet potato, coconut milk, honey, salt, and corn oil until smooth and well blended. Set aside the flour mixture.
Step 4: Preheat the oven to 170°C (350°F). Use a baking tray that measures 10 x 11 or 10 x 12 inches. To prevent sticking, line a baking tray with parchment paper and a thin layer of butter or oil.
Step 5: In a mixing dish, whisk together the egg yolks, sugar, and 80g sweet potato powder. Mix in the coconut milk until all of the ingreďïệnts are properly combined. Sift in the cake flour and cornstarch, then stir again before setting aside.
Step 6: Whisk the egg wḧïẗes until they are frothy, then add the sugar in stages. Continue to beat the egg wḧïẗes until they form peaks. Using a rubber spatula, knead in 1/3 of the egg wḧïẗes to the egg mixture. Fold in the remaining egg wḧïẗes until well mixed.
Step 7: Using a rubber spatula, spread the dough evenly in the prepared tray. To expel air bubbles, lightly tap the tray. Preheat the oven to 350°F and bake for 16-18 minutes. Allow the cake to cool after removing it from the pan.
Step 8: Top the sponge cake with the sweet potato filling. Roll the muffins gently into a Swiss roll and chill for a few hours before serving.
Step 9: Fill a piping bag with the leftover sweet potato filling and pipe it on the cake using the #1M spout. Return the rolls to the fridge for another 1-2 hours before serving.
This cake roll can be stored in the refrigerator for up to two days.
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