Sweet Potatoes are often used for making cakes and pies, but ordinary Potatoes are not. I recently leaned that Potatoes are used for sweet cakes in many regions in Europe, so I tried. You can make a sponge cake using just Mashed Potatoes replacing Wheat Flour, but I prefer the cake made with Almond Meal as well. Because of the flavours that I added, you wouldn’t taste Potato. It’s just a very moist cake.
18cm Springform Round Cake Tin
2 Potatoes *about 300g, use floury Potatoes
Salt for cooking Potatoes
1/4 cup Caster Sugar
1 teaspoon Vanilla Extract
1 tablespoon Rum *OR Liqueur of your choice, optional
3 Egg Yolks
1/2 cup Almond Meal *add more if you like
1 teaspoon Ground Cinnamon
1 teaspoon Baking Powder
3 Egg Whites
1/3 cup Caster Sugar *can be reduced to 1/4 cup
Icing Sugar for dusting
*Note: If mashed Potato is wet, 1-2 tablespoons Corn Starch can be added to improve the texture.
- Peel Potatoes, cut into small pieces, and cook in slightly salted water until soft. Drain well, place in a mixing bowl, add Butter, and mash well. *Note: You can steam Potatoes.
- Preheat oven to 160℃. Line the base and sides of a 18cm round cake tin with baking paper.
- Add Sugar, Vanilla and Rum to the mashed Potato, and mix well. When the mixture is cooled (not hot), add Egg Yolks, and mix well.
- Add Almond Meal, Cinnamon and Baking Powder, and mix well.
- In a separate mixing bowl, beat Egg Whites until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy. Add Egg Whites to the cake mixture, not all of it at once, and gently combine.
- Pour the mixture into the prepared cake tin and bake for 50 minutes OR until cooked through. *Note: Cover with a sheet of foil if top gets too dark.
- Carefully transfer to a wire rack and cool completely. I dusted with Icing Sugar before serve.