Japanese sweet potato is a naturally sweet, creamy delight. Adding it to this roll cake just seemed like the right thing to do.
Most of you are probably thinking combining potatoes and cake is not a good idea, but Japanese sweet potato is already such decadent, creamy and naturally sweet ingredient. Eating it on its own is already a treat!
In this cake recipe, I opted to use mochiko rice flour instead of cake flour. If you are looking for rice flour, use the kind that says 'glutinous rice flour' or 'sweet rice flour'.
The filling for this cake is what imparts that sweet potato flavor, so don't skimp on the filling!
This roll cake is a mini one, so feel free to scale up the recipe as needed.
Fast Facts!
rice flour alert
wheat-free
nut-free
vegetarian
intermediate baking level
Japanese Sweet Potato Roll Cake Recipe:
-makes 1 mini roll cake-
45 min prep time
2 hrs chill time
10 min bake time
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Cake Batter
1 egg white
1 egg yolk
17g sugar
8g honey
vanilla, a few drops
21g rice flour
7g butter, melted
10 mL milk
Sweet potato filling
110g cream, divided
110g roasted sweet potato puree(I baked 2 sweet potatoes at 400F for about an hr until soft and weighed the amount I needed, then 'pureed' them with a fork)
11g honey
16g sugar
Line an 8x8 inch square tin with parchment. Preheat oven to 170C
Using an electric beater, beat the egg whites, sugar, and honey until stiff peaks form. Add the egg yolk and vanilla. Sift in the rice flour and fold until combined. Drizzle in the butter and milk. Fold. Make sure to not beat out all the air you just created in the meringue.
Pour into tin and bake 10-12 min.
Let cool on a wire rack. Meanwhile, prep the filling. Combine the sweet potato puree with 10g cream. Whip the remaining cream with the honey. Fold these two mixtures together.
Once the cake has cooled, place the cake right side up on piece of parchment(the skin that formed during baking should be facing up). Add the cream and spread. Roll the cake using parchment to guide it, then chill for 2 hrs or overnight.
Decorate, then serve.
Enjoy! (store in the fridge for up to 2-3 days before drying out).
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