Meringued Sweet Potato Cake

Ingredients

• 500 g Sweet potatoes (baked, skin removed, mashed)
• 30 ml Neutral vegetable oil (sunflower or coconut) (to bind the puree)
• 2 pieces Whole eggs (for the cake)
• 2 pieces Egg yolks (for the cake)
• 2 pieces Egg whites (for the meringue) (whites separated from the rest)
• 100 g Whole sugar (brown sugar) (gives color and sweetness to the cake)
• 80 g White sugar (for the meringue) (for the meringue)
• 1 teaspoon Vanilla extract (for the cake and the meringue)
• 0.5 teaspoon Baking soda (activated with vinegar)
• 1 teaspoon Apple cider vinegar (activates the baking soda)
• 150 g Wheat flour (or oat flour for gluten‑free version) (cake structure)
• 1 teaspoon Ground cinnamon (autumn spice)
• 0.5 teaspoon Ground ginger (autumn spice)
• 1 pinch Fleur de sel (enhances flavors)

Instructions

1. Baking the sweet potatoes

   Preheat the oven to 180 °C. Place the whole, unpeeled sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes.

   Time: PT45M

   Temperature: 180°C

2. Prepare the sweet potato puree

   Remove the potatoes from the oven, let cool for 5 minutes, then peel the skin which comes off easily. Mash the flesh using an immersion blender, adding the vegetable oil until a smooth puree is obtained.

   Time: PT10M

3. Separate the eggs

   Separate the two egg whites (reserved for the meringue) from the remaining four eggs. Separate the two yolks from the two whole eggs.

   Time: PT5M

4. Mix the eggs, sugar and vanilla

   In a large bowl, whisk the two whole eggs, the two yolks, the whole sugar and the vanilla extract until a light, fluffy pale mixture forms.

   Time: PT5M

5. Incorporate the puree and oil

   Add the still‑warm sweet potato puree to the egg mixture, then fold in the neutral oil. Mix until homogeneous.

   Time: PT5M

6. Add the dry ingredients and activate the baking soda

   In another bowl, sift the flour, cinnamon, ginger, fleur de sel and baking soda. Pour this mixture into the batter, add the apple cider vinegar and mix quickly.

   Time: PT5M

7. Bake the cake

   Lightly butter the loaf pan, pour in the batter and smooth the top with a spatula. Bake for 45‑50 minutes at 180 °C until a knife comes out clean.

   Time: PT48M

   Temperature: 180°C

8. Cooling the cake

   Remove the cake from the oven, let it sit in the pan for 10 minutes, then unmold onto a rack and let cool completely (about 20 minutes).

   Time: PT20M

9. Prepare the meringue

   In a clean bowl, whisk the two egg whites on medium speed, gradually adding the white sugar and a dash of vanilla until stiff, glossy peaks form.

   Time: PT10M

10. Decoration and caramelization

    Spread the meringue over the cooled cake using a spatula. Use a kitchen torch (or the oven broiler) for 2‑3 minutes until a beautiful golden color is achieved.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sweet potatoes: pumpkin puree, carrot puree, butternut squash puree
• Instead of Neutral vegetable oil (sunflower or coconut): melted butter, light olive oil
• Instead of Whole sugar (brown sugar): white sugar, cane sugar
• Instead of White sugar (for the meringue): powdered sugar
• Instead of Vanilla extract: vanilla sugar
• Instead of Baking soda: baking powder (changes flavor)
• Instead of Apple cider vinegar: white vinegar
• Instead of Wheat flour (or oat flour for gluten‑free version): rice flour, buckwheat flour
• Instead of Ground cinnamon: nutmeg
• Instead of Ground ginger: fresh grated ginger
• Instead of Fleur de sel: sea salt

Equipment Needed

• Baking sheet lined with parchment paper
• Oven
• Immersion blender or food processor
• Large mixing bowl
• Electric or manual whisk
• Loaf pan (20 cm)
• Silicone spatula
• Kitchen torch (or oven broiler) (optional)
• Kitchen scale (optional) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For a gluten‑free version, replace wheat flour with 150 g of fine oat flour.
• Add a small grated nutmeg with the ginger for more aromatic depth.
• Lightly dust powdered sugar on the meringue before caramelizing for an even shinier finish.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for up to 3 days in the refrigerator.

Freezer: Wrap the cake (without meringue) in cling film then place in a freezer bag, up to 1 month.

Room temperature: At room temperature, the cake keeps for 1 day (the meringue may soften).

Make-Ahead Tips

• The cake can be baked a day ahead and stored in the refrigerator; add the meringue just before serving.
• The sweet potato puree can be prepared ahead and kept refrigerated for 2 days.