Korean Sweet Potato Cake (고구마 케이크) by Susan Kwek

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Sweet Potato Cake 
A
1 (7 inch sponge cake)
300ml topping cream

B
Custard:-
2 egg yolks
200ml milk
50g sugar
10g plain flour
8g corn flour
10g unsalted butter

C
450g sweet potato (steamed and skin removed)
50g whipped topping cream
1 tablespoon honey
Custard cream

Method:-
1. Pour 200ml of milk into a pot and warm it.

2. In a separate bowl, cream 2 egg yolks with 50g of sugar till sugar dissolves and whitish in colour. Add in the plain flour and corn flour. Beat till well combined. Now pour in the warm milk and continue to mix it till smooth. Return the mixture back to the pot and simmer it on low heat till slightly bubbled then add in the 10g butter. Continue to stir until well incorporated. After this transfer the custard into a bowl and cover the surface with cling wrap and let it cool.

3. Sieve the 450g of sweet potato, add on the honey and the cool custard cream and mix. Then add in the 50g whipped topping cream. Mix well and set aside. Divide it into 2 portion.

4. Sliced the sponge cake into 2 pieces.

5. Use a cake ring and place 1 piece of cake into it and spread 1 portion of the sweet potato puree on it. Then place another piece of cake and the last portion of the sweet potato puree. Place in the freezer for 1 hour.

6. Whipped 300ml of topping cream.

7. Remove the cake from the cake ring and spread the whipped cream on it.

8. Use the left over cake to grate into small bits and use it to decorate the cake.

Happy Baking!!!

Recipe adapted from blog.naver.com