Sweet Potato Cake

How to make it

1. 1

   Loosen the egg yolks until smooth, then add the sugar and vanilla extract and mix until the sugar granules have shrunk to about half their size.

2. 2

   Sift in the cake flour and starch powder and stir them through, then pour in the warmed milk slowly while mixing until the batter is even.

   · Add the milk a little at a time instead of pouring it in all at once.

3. 3

   Strain the batter into a pot and cook it over low heat, stirring constantly, to make the custard cream. Transfer it to a container, press plastic wrap flat onto the surface, and chill it in the refrigerator for at least 2 hours.

   · Chill it in the refrigerator for at least 2 hours, until it is thoroughly cold.

4. 4

   Beat the whole eggs and add the sugar, corn syrup (mulyeot), and vanilla extract. Warm the mixture over a hot water bath to about 40°C, then whip it on high speed with a hand mixer until it is firm and close-textured.

5. 5

   Sift in the cake flour and fold it through with a spatula. Stir a portion of the main batter into the melted butter and milk first, then return that mixture to the main batter and combine it evenly.

   · Do not pour the butter mixture straight in — mix it with a little of the batter first.

6. 6

   Pour the batter into a 15cm round pan, level the surface, and bake it in a thoroughly preheated oven. After baking, drop the pan lightly to shock it, unmold the cake, and let it cool completely.

7. 7

   Slice the cooled genoise into 4 sheets 1cm thick and trim them into 15cm rounds. Pass the leftover genoise trimmings through a sieve to prepare the cake crumbs.

8. 8

   Mash the roasted sweet potato finely, then mix in the chilled, set custard cream. Add the heavy cream in two additions and mix until the cream is soft and smooth.

   · Use chestnut sweet potato — it holds its shape well.

9. 9

   Put the water and sugar in a pot, boil them until the sugar has dissolved, then cool the syrup completely.

10. 10

    Brush a genoise sheet with the syrup and spread ⅓ of the sweet potato cream over it in a flat layer. Repeat with the remaining sheets and cream the same way to assemble the cake.

11. 11

    In a bowl set over ice water, whip the cold heavy cream with the sugar to make the icing cream.

12. 12

    Coat the outside of the cake with the icing cream and press the prepared genoise crumbs evenly all over it. Chill it in the refrigerator until it is firm, then slice it.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Keep stirring so it does not scorch on the bottom.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.