purple potato cake rolls

How to Make a Purple Sweet Potato Cake Roll

Making a Purple Sweet Potato Cake Roll is a delightful way to combine earthy flavors with a soft, delicate texture. Here’s a simple guide to create this visually stunning dessert.

Ingredients:

For the sponge cake: 4 eggs, 60g sugar, 60g all-purpose flour, 30g melted butter, a pinch of salt. For the filling: 200g steamed and mashed purple sweet potato, 50g milk, 30g sugar, and 50g whipped cream.

Steps:

1. Prepare the Sponge: Separate eggs into yolks and whites. Beat whites until foamy, then gradually add sugar until stiff peaks form. Mix yolks and melted butter, then fold into the whites. Gently sift in flour and fold until just combined.

2. Bake: Pour the batter into a lined 26x26cm baking tray. Bake at 180°C (350°F) for 15-18 minutes until a toothpick comes out clean. Let it cool slightly.

3. Make the Filling: Whisk mashed purple sweet potato with milk and sugar until smooth. Whip cream to soft peaks and fold into the potato mixture.

4. Assemble: Spread the filling evenly over the cake. Roll tightly from the short edge, using parchment paper to help. Chill for 1 hour before slicing.

Tips: For vibrant color, use deep-purple sweet potatoes. Dust with powdered sugar before serving for an elegant touch. Enjoy this treat as a tea-time snack or dessert!