MOIST SWEET POTATO CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
• Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
• Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.

Steps:

• First, let's cook the sweet potatoes. Wash the sweet potatoes beforehand and wrap it with a paper towel.
• Wet the paper towel with water.
• Tightly wrap the sweet potato with plastic wrap.
• Tightly wrap it again with plastic wrap to prevent the water from evaporating.
• This process will keep the moisture from evaporating.
• Heat the potatoes in the microwave for 5 minutes. Then, turn them over. Heat the potatoes for 5 to 6 more minutes.
• Remove the sweet potatoes from the microwave.
• Pierce the potato with a bamboo skewer to check if the inside is soft enough.
• Cut the sweet potato in half lengthwise.
• While it is still hot, scoop out the flesh of the potato with a spoon. When still hot, it is easier to scoop it out, and the sugar blends in quickly.
• Be careful not to break the skin of the potato.
• Transfer the flesh of the potatoes into a heavy pot.
• Add the sugar.
• Mash the sweet potato thoroughly with a potato masher.
• Add the butter and mix well.
• Next, add the heavy cream.
• Distribute evenly.
• Crack the egg in a bowl. Add the egg yolk into the potato mixture and mix it well.
• Finally, add the rum and a few drops of imitation vanilla extract and stir to combine thoroughly.
• When the mixture is evenly mixed, turn on the burner and heat the pot on low heat.
• Mix until the mixture easily comes off the bottom of the pot.
• Quickly transfer the mixture to a plate to keep it from drying out.
• Let's stuff the mixture back into the skin of the sweet potato.
• Use plastic wrap to shape the sweet potato with your hands.
• Fill all the skin with the sweet potato mixture.
• Crack the egg into a bowl. Separate the egg yolk from the egg white.
• Add the water to the egg yolk and mix it well.
• Coat the top of the sweet potato with the diluted egg yolk.
• Sprinkle on the black sesame seeds.
• Let's make supporting bases to bake the sweet potato. Roll up a sheet of aluminum foil into a pillow shape.
• Arrange the 4 supporting bases on a baking sheet.
• Place the baking sheet in the oven and pre-heat it to 200 °C (392 °F).
• Then, place the sweet potato on each supporting base. This will help to bake the sweet potato evenly and keep the skin from becoming too hard.
• Bake at 200 °C (392 °F) for about 10 minutes. Avoid overbaking otherwise its moist texture will be lost. When the surface is slightly dry and lightly browned, it's ready.
• Remove the baking sheet from the oven.
• The surface becomes slightly golden brown and the inside is soft and moist.