Sweet Potato Cake?!

Sweet Potato Cake

 

Cupcake Ranking: 4 Cupcakes

 

 

Soo, when I first saw this recipe, I laughed.  Mmmm, kay. Sweet potato? Like yams or sweet potato fries? Isn't that the anti-sweet? But, in my quest I wanted and in fact needed to try it. And, was more than pleasantly surprised.  I took a first, hesitant, bite and the spices and flavor burst in my mouth. I don't like pumpkin pie.  The texture is funky. However, this was like a Thanksgiving pumpkin pie that was spilling over with flavor minus the baby food texture.  I definetely want to make it again, but try it as a pie instead of a cake.  The frosting was a little funky because it was white chocolate mixed with cream.  In pie form, I will drizzle it with white chocolate and leave out the nuts.  Delish!

Ingredients

2 lb (about 3) Sweet potatoes (I had three big sweet potatoes and it was WAY to much. Go for 2 big ones or 3 small ones)

1 1/4 C Vegetable oil

Unsalted butter, for pans

2 C Cake flour, (not self-rising), plus more for pans

4 Large eggs

2 C Sugar

2 tsp Baking powder

1 tsp Salt

1 Tbs ground Cinnamon

1 tsp ground Nutmeg

2 tsp pure Vanilla extract

3 Tbs Brandy (or equal amounts of fruit juice.  I used orange.)

1 1/2 C unsalted Macadamia nuts, toasted, coarsely chopped

1 lb White chocolate

2 C Heavy cream

 

Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.

 

Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans (I'm not sure where they are coming from but I used one 10 inch springform pan and it FILLED the whole thing.  This makes a big cake), dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

 

Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy (or fruit juice) until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

 

Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

 

Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

 

When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

 

Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

 

 

 

Rach's Notes:

 

This cake is really yummy.  I had serious doubts but it was delicious!  I highly recommend it and am excited to try it in pie form.



Chiffon Cake with Strawberries and Cream

Chiffon Cake with Strawberries and Cream

 

 

Cupcake Ranking: 4 Cupcakes

 

 

 

Because of the other white cakes in this series, my hopes were not high for this cake.  It ended up being amazing! The cake was spongey and light.  If you didn't want to make an angel food cake, this would be a perfect substitute.  The fruit and cream were perfect companions for this cake.  However, I do not think buttercream would work.  The texture of the icing and the cake would be too similar and not feel right in the mouth of the endulgee.

 

Ingredients

 

 

 

For the Cake

 

2 1/4 C Cake flour (not self-rising)

1 1/2 C Granulated sugar, divided

2 1/4 tsp Baking powder

3/4 tsp Salt

1/2 C Safflower oil

7 large Egg yolks plus 9 large Egg whites

3/4 C Whole milk (I used canned milk)

1/2 tsp Cream of tartar

1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the Berries and Cream

 

2 pounds Strawberries, hulled and halved or quartered (about 5 cups), plus more for serving

1/2 C Granulated sugar

1 Tbs fresh Lemon juice

Pinch of salt

2 C cold Heavy cream

1/4 C Confectioners' sugar, plus more for sprinkling

 

Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.

 

Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.

 

Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes (Mine took 45 minutes and that was more than plenty). Let cool upside down 1 hour. (I made the cake the day before and it was absolutely fine in plastic wrap).

 

Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.

 

Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

 

 

Rach's Notes: This cake was really yummy.  The cake was light but both spongey and moist.  The fruit and the cream were perfect compliments to the cake.  This would be great for a summer picnic or dessert.   Happy baking!

Old Fashioned Chocolate Cake

Old Fashioned Chocolate Cake

Cupcake Ranking: 1 Cupcake

This cake was DISAPPOINTING with a capital "D."  Maybe it was the fact that there was 11 egg whites in this cake that made me think "this better be good."  The cake was dense and tasteless.  I used a buttercream instead of the fudge frosting the recipe originally called for, and I am so glad.  I wouldn't have been able to lift it if I had used the fudge frosting.  The cake was heavy and dense.  It might, and emphasize might, be good for a strawberry short cake.

Ingredients

1 1/2 C (3 sticks) unsalted Butter, plus more for pans
2 2/3 C Sugar
1 Tbs pure Vanilla extract
4 C Cake flour, (not self-rising), plus more for pans
1 Tbs Baking powder
1 1/3 C Milk
11 large Egg whites
Pinch of salt

Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans (I used 9x2). In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.

Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.

In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.

If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) (I just cut it in half horizontally). To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

Rach's Review:

This cake was not my favorite.  Instead of spongey and light the cake was dense and not taste-ful. I can't recommend making this.  It would be cheaper and taste better to make a pound cake or buy one at the store.  Very NOT good.

 

Wrestling.

One minute they are playing computer games while I make dinner, the next minute this is what I walk into.

WWF Pit.  Funny thing is that I don't know who won.  The things Nick misses.

Rob.

I am...tightly wound.  And, Ami has inherited this blessing.  Robbie is not.  He is funny, light hearted, and always good for a laugh.  Joker.

Peep Contest

This year, Amelia's elementary school had a peep contest.  It was a literature theme.  Here was our entry.

James and the Giant Peep

Yeah, I admit it.  I like things "tidy."  I love that Amelia has my number AND is polite about it.

We got an honorable mention.  I personally think ours was the best.  I'm humble too.

Easter (It is only May right?)

I love Virginia.  Even though Easter was in MARCH this year, it was still pretty springy and warmish.  Yeah, it snowed in Idaho.  Last week.  Oh right.  It is the second week of May.  Anywhoo, Easter is always super fun.  Yummy candy, cute clothes, oh and the spiritual rejuvenation.:)

Here are some pictures from our day.  (I didn't take pictures of the kids in their Easter clothes so that will have to be next week.

Do da da dooo!  Very proud

Easter Basket Loot

A little.  Excited.  Go Soccer

We had a great day at church.  Easter music and lessons on resurrection.  I love the reminder of who we are, what we can do and what we can become.  And why we are who we are.  Happy Easter!