The cake version of candied yams with marshmallows
Soft and satisfying cake, with a meringue that is both delicate on the surface and a little gooey underneath. Beautiful swirls baked right on with no further need to decorate.
Make the cake batter
Poke 1 pound of sweet potatoes with a fork. Microwave for 8 minutes until soft. Peel off skin and mash into a puree.
Mix the dry ingredients:
1 1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
Whisk together the wet ingredients:
3/4 cup vegetable oil
1 1/8 cup brown sugar
3/4 cup white sugar
1 1/2 tsp vanilla
1 1/2 cup pureed sweet potato
Combine the wet and dry in 3 additions, folding gently.
Make a meringue
Whisk 3 egg whites with 1/2 tsp salt.
When they begin to look frothy, gradually add 135g of sugar and whisk to stiff peaks.
Mix in a splash of vanilla.
Assemble and bake
Spread the cake batter in a greased 9" springform.
Dollop the meringue on top. Then use a butterknife to create swirls by bringing the batter through the meringue to the surface.
Bake for 30-35 minutes at 350°.
Kinda obsessed with this meringue topping method. Can do it with any cake! Really enjoyed this Epicurious article about it.
When I used 5 egg whites and 220g sugar, I can't remember whether there was enough meringue or too much. I also think I may have made a larger amount of batter (the original recipe makes a 13x9 cake) and then split it between two pans… This needs some work to figure out the right amounts to make a single 9" cake, but my notes aren't clear enough for me to do that right now! Will have to pay more attention next time I make this.
Should also figure out the brown sugar in grams — not sure if this is packed or not.
Tried this meringue topping on a red wine chocolate cake from Smitten kitchen, and it did not work at all. Took like an extra half hour to bake, then the meringue fell. Not sure if too much meringue?? Made 4 egg whites + 180g sugar and it was still too much.
Editing recipe for 3 egg whites!