Satiate Your Sugar Craving With This 6-Step Korean Sweet Potato Cake Recipe

Ingredients For Korean Sweet Potato Cake Recipe

• 450 gm Korean Sweet Potatoes
• Whipping Cream, as needed
• 3 Eggs
• Vanilla Extract
• 2 and a half cup of cake flour

Korean Sweet Potato Cake Recipe

1. Take a glass bowl, peel the sweet potatoes and cut them into cubes. Microwave until they are tender.
2. In a saucepan over medium heat, mash cooked potatoes with heavy cream, butter, and condensed milk in a saucepan over medium heat until it's thick and creamy. Leave some chunks of sweet potato for texture. Let it cool down completely before using it.
3. In a big bowl, beat the eggs, sugar, and honey together until they're light, fluffy, and form stiff peaks. Make sure to whip them really well - you don't need to separate the eggs, just beat them properly.
4. Gently mix in the sifted cake flour and melted butter until just combined. Then, pour the mixture into the pan and bake until it's golden brown.
5. Spread the sweet potato filling evenly over the first cake layer using a spatula. Place the second cake layer on top, and then add a layer of goguma filling. Top it off with the last cake layer.
6. Cover the whole cake with whipped cream and refrigerate for 1-2 hours before serving. If you want a Korean bakery-style look, you can crumble some extra sponge cake, sprinkle it on top, and use it as decoration.

Image Credits: Freepik

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