Meringue-Topped Sweet Potato Autumn Spice Cake by @hervecuisine

1h10

8 servings

🍬

100 g

Whole cane sugar

🫗

60 ml

Vegetable oil

🥔

350 g

Sweet potato

🥚

2

Eggs

🥚

2

Egg yolks

🧂

1 pinch

Fleur de sel

🍦

1 tsp

Vanilla

🪵

1 tbsp

Cinnamon

🫚

0.5 tsp

Ginger

🌾

150 g

Wheat flour

🫙

1 tsp

Baking soda

🍎

1 tsp

Cider vinegar

🥚

2

Egg whites

🍬

100 g

Blond sugar

  1. Bake
    • Sweet potato

    Bake the sweet potato for 45 minutes at 180°C in the oven.

  2. Blend
    • Sweet potato
    • Vegetable oil

    Blend the cooked sweet potato with the vegetable oil to get a smooth puree.

  3. Step
    • Eggs
    • Egg whites
    • Egg yolks

    Separate the whites from the yolks for two of the eggs.

  4. Put
    • Eggs
    • Egg yolks
    • Vanilla

    Put the two other whole eggs together with the yolks, add a little vanilla and the whole cane sugar.

  5. Whisk

    Whisk the mixture well to incorporate air.

  6. Add
    • Sweet potato

    Add the sweet potato puree to the mixture.

  7. Add
    • Fleur de sel
    • Ginger
    • Baking soda

    Add the fleur de sel, the ginger and cinnamon spices, the baking soda and a little cider vinegar to activate it.

  8. Add
    • Wheat flour

    Add the wheat flour or oat flour for a gluten-free version.

  9. Pour

    Pour the batter into a cake tin.

  10. Bake

    Bake for 45 minutes at 180°C.

  11. Cool

    Let the cake cool.

  12. Step
    • Egg whites
    • Blond sugar
    • Vanilla

    Prepare the meringue with the two remaining egg whites, the sugar and vanilla.

  13. Spread

    Spread the glossy meringue over the cake with a small spatula.

  14. Caramelize

    Caramelize the meringue with a kitchen blowtorch.

Meringue-Topped Sweet Potato Autumn Spice Cake by @hervecuisine

1h10

8 servings

🍬

100 g

Whole cane sugar

🫗

60 ml

Vegetable oil

🥔

350 g

Sweet potato

🥚

2

Eggs

🥚

2

Egg yolks

🧂

1 pinch

Fleur de sel

🍦

1 tsp

Vanilla

🪵

1 tbsp

Cinnamon

🫚

0.5 tsp

Ginger

🌾

150 g

Wheat flour

🫙

1 tsp

Baking soda

🍎

1 tsp

Cider vinegar

🥚

2

Egg whites

🍬

100 g

Blond sugar

Preparation Steps

  1. Step 1/14

    Bake the sweet potato for 45 minutes at 180°C in the oven.

    🥔Sweet potato

  2. Step 2/14

    Blend the cooked sweet potato with the vegetable oil to get a smooth puree.

    🥔Sweet potato
    🫗Vegetable oil

  3. Step 3/14

    Separate the whites from the yolks for two of the eggs.

    🥚Eggs
    🥚Egg whites
    🥚Egg yolks

  4. Step 4/14

    Put the two other whole eggs together with the yolks, add a little vanilla and the whole cane sugar.

    🥚Eggs
    🥚Egg yolks
    🍦Vanilla
    🍬Whole cane sugar
    🥣Mixing bowl

  5. Step 5/14

    Whisk the mixture well to incorporate air.

    🥄Whisk

  6. Step 6/14

    Add the sweet potato puree to the mixture.

    🥔Sweet potato
    🥄Whisk

  7. Step 7/14

    Add the fleur de sel, the ginger and cinnamon spices, the baking soda and a little cider vinegar to activate it.

    🧂Fleur de sel
    🫚Ginger
    🪵Cinnamon
    🫙Baking soda
    🍎Cider vinegar
    🥄Whisk

  8. Step 8/14

    Add the wheat flour or oat flour for a gluten-free version.

    🌾Wheat flour
    🥄Whisk

  9. Step 9/14

    Pour the batter into a cake tin.

    🍰Cake tin

  10. Step 10/14

    Bake for 45 minutes at 180°C.

    🍰Cake tin

  11. Step 11/14

    Let the cake cool.

  12. Step 12/14

    Prepare the meringue with the two remaining egg whites, the sugar and vanilla.

    🥚Egg whites
    🍬Blond sugar
    🍦Vanilla
    🥄Whisk

  13. Step 13/14

    Spread the glossy meringue over the cake with a small spatula.

    🥄Spatula

  14. Step 14/14

    Caramelize the meringue with a kitchen blowtorch.

    Kitchen blowtorch

Composition

Ingredients

Types

Sugar, Oils, Vegetables, Eggs, Spices, Grains, Leavening agent, Condiments

Ingredients

Whole cane sugar, Vegetable oil, Sweet potato, Eggs, Egg yolks, Fleur de sel, Vanilla, Cinnamon, Ginger, Wheat flour, Baking soda, Cider vinegar, Egg whites, Blond sugar

Notes

Vegetable oil (sunflower or coconut oil for example), Sweet potato (cooked, baked 45 min at 180°C or boiled 20 min), Eggs (whole eggs), Vanilla (for the cake batter, for the meringue, amount not given), Ginger (ground ginger), Wheat flour (or oat flour), Cider vinegar (to activate the baking soda)

Allergens

Eggs, Gluten, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free

Calories

232 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Fat: 8.6g, Fiber: 1g, Sugars: 26g

Nutritional Information

Minerals

Sodium: 160mg, Potassium: 180mg, Iron: 0.8mg, Calcium: 20mg

Vitamins

Vitamin A: 480µg, Vitamin C: 3mg, Vitamin E: 1.2mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Whisk, Spatula, Cake tin, Kitchen blowtorch, Mixing bowl

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Fluffy, Glossy, Crisp

Flavors

Sweet, Spiced, Cinnamon, Ginger, Vanilla, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Keep away from strong-smelling foods due to the meringue topping), room temperature : 1 day (Cover loosely,Best consumed same day for optimal meringue texture), freezer : 1 month (Freeze the cake without the meringue topping,Wrap tightly in plastic film,Add fresh meringue after thawing)