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Purple Sweet Potato Cake Roll

This nutritious purple sweet potato filling has no dairy cream, is utterly soft and smooth with a combination of coconut milk and honey. Considered as a delicious healthy dessert treat for everyone at home.
Author Ann Low
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 0

Ingredients
 

Sponge cake

  • 4 egg yolks
  • 60 g caster sugar
  • 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)

Meringue

  • 4 egg whites
  • 30 g caster sugar

Purple sweet potato filling

  • 800 g purple sweet potato
  • 4 tbsp coconut milk
  • 4 tbsp honey
  • 70 ml corn oil
  • pinch of salt

Instructions
 

  • Steam purple sweet potato with skin on till very soft, for about 30-40 minutes. Drain the excess water and remove skin.
  • Place the cooked sweet potatoes in the food processor to blend to fine and smooth. Then then weigh 550g potatoes for the filling and 80g in the batter. 
  • Filling - Place the 550g sweet potato, coconut milk, honey, salt and corn oi in a food processor again and blend to fine and smooth, side aside and leave cool.
  • Sponge cake - Preheat oven at 170 deg C. Line 10 x 11 or 10 x 12 inch, lined baking tray with parchment paper.
  • In a large bowl, mix egg yolks, sugar and 80g sweet potato paste, stir well with a hand whisk. Add in coconut milk and oil into egg mixture, stir well. Sift in cake flour and corn flour, mix well again, set aside.
  • Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites till peaks form.
  • Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
  • Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven and bake for about 16-18 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
  • Spread the sweet potato filling on sponge cake. Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours before serving.
  • Fill the remaining sweet potato filling into a piping bag with nozzle tip #1M and pipe on cake. Place the roll cake back to the fridge and chill for 1 - 2 hours before serving.

Notes

This cake roll can can be kept chilled in the refrigerator for 2-3 days
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