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Meringued Sweet Potato Cake
A moist sweet potato cake scented with autumn spices, topped with a lightly caramelized vanilla meringue. Perfect for a comforting autumn snack, it can be made with wheat flour or a gluten‑free version using oat flour.
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Critical Success Points
- • Baking the sweet potatoes until tender and slightly caramelized.
- • Activating the baking soda with apple cider vinegar.
- • Whipping the whites into a firm meringue.
- • Caramelizing the meringue without burning it.
Safety Warnings
- • Handle the hot oven (180 °C) with kitchen gloves.
- • The torch produces a very hot flame; keep hands away and do not point it at flammable materials.
- • Do not eat the meringue if it has bitter, carbonized parts.
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