Sweet Potato Cake

Sweet potato is available in such abundance in the Philippines. A staple in any supermarket, grocery, or farmer's market all year round, it is also a very common fixture in many of the food stalls that line the often, lively, busy streets of the country, particularly in areas near schools. 

This is hardly surprising though. Thanks to the versatility of sweet potatoes, it is easy for the enterprising minds to make it into something that would prove a hit to every passerby.

Perhaps the most popular way of serving these tuberous roots, in the country at least, is slicing it into bite-sized pieces, deep-frying it and then coating it with caramelised brown sugar. The pieces are then arranged on a bamboo skewer for an easier, more convenient, less messy eating session. This makes it easier to munch on the delightful merienda while going about your errands, waiting at the jeepney stop, or just enjoying an afternoon city stroll. 

Some people prefer the no-fuss method of just boiling it in water with a pinch of salt. This is a huge hit too, especially as afternoon snacks for many a Filipino family. It can be eaten as is. Some serve it with margarine, which is a delight. My mum has a peculiar yet very interesting way of serving boiled sweet potatoes at home though- dipped in oil with some salt in it. 

I know. It does sound weird. Trust me though, it's really good. 

You can also make it into a delightful, delicious filling for empanada. I know, you probably haven't heard of that before but I am going to have to discuss that in detail in a separate post.

Anyway, I've always wondered if it is possible to make it into a cake, but I was a bit nervous that it might not turn out as good as I'd hope it would. It was only later on when I stumbled upon a recipe by shewearsmanyhats that I finally summoned the courage to try it out. I did tweak it a bit and the resulting cake was just heavenly.

The cake uses butter instead of oil that is then creamed and beaten til it's fluffy. Eggs are then added one at a time.

The addition of ground cinnamon and ginger gives the cake a really incredible smell, especially right after you take it out of the oven. 

When mashing the sweet potatoes, make sure that you do it while it is still hot because it is just so hard to do it once it has already cooled down. Mashing it when cooled will only likely end up with lumps, which you do not want for your cake.

The cake uses buttermilk but if you happen to not have one readily available in the kitchen, you can make a substitute instead. All you need are two tablespoons of vinegar and then add milk to that until you get a total of a cup. Let stand for about 10 minutes and you have your buttermilk!

When adding the dry ingredients to the egg, butter, and sweet potato mixture, do it in threes. This is to ensure that you will not end up with lumps. Also, alternate it with buttermilk. Use a spatula to fold everything together or an electric beater on low to incorporate everything together. 

Your pan of choice can affect the baking time. Wider and shallower pans would require less time in the oven. Meanwhile, deeper and narrower pans would mean more baking time. The cake is done when you stick a toothpick at the centre of the cake and it comes out clean. Generally, you will need to bake it around 55-75 minutes. 

For this particular recipe, I decided to use a chiffon cake pan and I find that this helps shorten the baking time considerably.

So, without further ado, below is the recipe for sweet potato cake.



Sweet Potato Cake Recipe

Ingredients:
* 2 1/2 cups all-purpose flour
* 2 tsps baking soda
* 2 tsps baking powder
* 1/2 tsp salt
* 1 tbsp ground cinnamon
* 1 tbsp ground ginger
* 1 cup butter
* 3 eggs
* 1 tbsp vanilla extract
* 2 1/2 cups mashed cooked sweet potatoes, properly cooled
* 1 cup buttermilk
* 2 cups granulated sugar

Directions:

1. Pre-heat oven to 160C and prepare the baking pan.

2. Sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cinnamon. Set aside.

3. In another bowl, beat together the sugar and butter until creamy. Set the beater into medium-high and beat for about 4 to 5 minutes.

4. Add the eggs one at a time and beat until the mixture is fluffy. this usually takes about 1 to 2 minutes. 

5. Add vanilla extract and add the mashed potatoes too. Beat again until the mixture is smooth.

6. Add the dry ingredients in three parts and alternate it with the buttermilk. Beat it in low speed until everything is properly incorporated. Avoid overbeating. 

7 bake the cake for 55 to 75 minutes. Baking time usually depends on the kind of baking pan that you use. You know the cake is done when you stick a toothpick in the centre and it comes out clean.

Homemade Soft and Fluffy Mamon

One of the most popular, sought-after desserts in many a bakeshop in the Philippines is 'mamon'. 

It is some kind of sponge cake, but often baked in cupcake size that features a soft and fluffy sponge. 

What I distinctly remember about it is how much its texture very much resembles that of a marshmallow. Like seriously, you can press a finger down its surface and it is definitely not going to leave any dent, the cake is just going to bounce right up.

Nissin's Monde has its own mamon version and boy do I love it. I can just eat an entire pack if I wasn't too conscious of my waistline :D. I also love the ones available at Goldilock's. to me, they are the epitome of what a perfect mamon is. Spongy and fluffy and soft and of course, heavenly to the taste buds!

When I started taking an interest in baking, I've been in a constant search for a mamon recipe. Sadly the ones I found online were different than what I expected. See, there are a number of ways that mamon can be made and the recipes I encountered had texture that was very similar to chiffon cake. That is not necessarily bad cos I love chiffon cake too. it's just not the kind of mamon I have in mind. 

I was just about to give up my search for that perfect mamon recipe when one day I just felt like browsing online and see what I can find. I chanced upon this website by panlasangpinoy and to my utter delight, he has a mamon recipe! What's more, it clearly states that his was similar to the mamon sold by Goldilock's. 

That is just exactly what I was looking for. 

When I first tried the recipe, I was a little doubtful with the measurement. The batter seemed to be way too thick and I was worried that somewhere along the way, there may have been a typo on the recipe. Still, I wanted to stay faithful and see how it would all turn out. 

Good thing I did too. It turned out perfect!

So, without further ado, I present to you the perfect "mamon" recipe as featured at panlasangpinoy.com. 

You're going to have to start by separating the eggs. The recipe calls for 8 eggs- yolks and whites separated.

Next step is to sift the dry ingredients. Combine the flour, baking powder, salt and sugar and sift them together. I found that the key to the soft and fluffy goodness of this recipe is in sifting the dry ingredients together. Sifting it at least two times is good though if you are willing to do more, even better. 

The recipe calls for all-purpose flour although I have been wondering what the results are going to be if I use cake flour. I'm going to have to test that out one of these days.

Once the flour mixture has been sifted, it's time for the dry ingredients. The recipe calls for a third of a cup of orange juice but I have substituted mine with milk for the same amount. The addition of lemon or orange rind is perfect though as it adds a tangy, refreshing taste to the resulting cupcake. 

Make a well in the middle of the flour mixture and add the orange or milk, water, egg yolks, and oil. Next step is to just mix l the ingredients together until there are no more lumps. 

The mixture is quite thick so make sure to scrape down the sides of the mixing bowl and see to it that everything is incorporated, although make sure too not to overmix the whole thing. 

Then you're ready to beat the egg whites. Most people prefer to add a teaspoon of cream of tartar when beating the egg whites to make it more stable but I find it unnecessary. You'll have to beat the eggs on low and wait til it all becomes frothy before you should gradually add the half cup of sugar and then beat it til it reaches soft peaks.

Afterwards, 're going to have to add the flour mixture to the egg whites and not the other way around. It helps to add a tablespoon or two of beaten egg whites to the flour mixture to sort of thin it out a bit. Then, you will need to fold the flour mixture into the egg whites, being careful that you are not going to deflate it in the process.

Make sure everything is properly incorporated. Scoop the mixture into your cupcake liners. Pop in the oven...


...and 12 to 15 minutes later, they're good! Whip up a cup of hot coffee and start munching on these spongy, fluffy goodness!