Cook the Book: Sweet Potato Roll Cake
The recipe Cook the Book: Sweet Potato Roll Cake can be made in roughly 45 minutes. This recipe serves 8 and costs 76 cents per serving. One serving contains 377 calories, 6g of protein, and 17g of fat. A mixture of sugar, cream cheese, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 29 people were glad they tried this recipe. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Similar recipes include Cook the Book: Sweet Potato Cake with Pecan Streusel, Cook the Book: Sweet Potato Pralines, and Cook the Book: Sweet Potato Waffles.
Servings: 8
Ingredients:
1 teaspoon baking powder
4 tablespoons butter, softened
3/4 cup cake flour
3/4 cup confectioners' sugar
1 8-ounce package cream cheese, softened
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon lemon juice
1/2 teaspoon freshly ground nutmeg
1 cup drained crushed pineapple
1/4 teaspoon salt
1 cup sugar
2/3 cup canned puréed sweet potato
1 teaspoon vanilla extract
Equipment:
oven
frying pan
hand mixer
bowl
kitchen towels
Cooking instruction summary:
Procedures 1 To make the cake: Preheat the oven to 375°. Line a jelly roll pan with waxed paper. Spray the waxed paper with nonstick vegetable spray. 2 Beat the eggs in a large bowl with an electric mixer on high for about 3 minutes or until frothy. Add the sugar, lemon juice, and sweet potato. Mix until blended. Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. Add the dry ingredients to the sweet potato mixture and beat on low speed until smooth. Pour the batter into the jelly roll pan and spread evenly. Bake for about 15 minutes until done. 3 To make the filling: Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a medium bowl, beating until smooth. Add the crushed pineapple and mix by hand until blended. 4 To finish the cake: Immediately remove the cake from the pan by inverting onto a tea towel sprinkled with confectioners’ sugar. Roll into a roll, leaving the waxed paper on the cake. Unroll, remove the waxed paper, and spread with filling. Immediately reroll the cake. Let cool completely and refrigerate for about 1 hour before serving. Slice when ready to serve.
Step by step:
1. 1
2. To make the cake: Preheat the oven to 375°. Line a jelly roll pan with waxed paper. Spray the waxed paper with nonstick vegetable spray.
3. 2
4. Beat the eggs in a large bowl with an electric mixer on high for about 3 minutes or until frothy.
5. Add the sugar, lemon juice, and sweet potato.
6. Mix until blended.
7. Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
8. Add the dry ingredients to the sweet potato mixture and beat on low speed until smooth.
9. Pour the batter into the jelly roll pan and spread evenly.
10. Bake for about 15 minutes until done.
11. 3
To make the filling
1. Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a medium bowl, beating until smooth.
2. Add the crushed pineapple and mix by hand until blended.
3. 4
4. To finish the cake: Immediately remove the cake from the pan by inverting onto a tea towel sprinkled with confectioners’ sugar.
5. Roll into a roll, leaving the waxed paper on the cake. Unroll, remove the waxed paper, and spread with filling. Immediately reroll the cake.
6. Let cool completely and refrigerate for about 1 hour before serving. Slice when ready to serve.
Nutrition Information:
covered percent of daily need
