Pumpkin And Purple Sweet Potato Two Color Hair Cake Food

SWEET POTATO TEA CAKE WITH MERINGUE

Steps:

• Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
• Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
• Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
• Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
• In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
• Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

PUMPKIN AND SWEET POTATO CAKE RECIPE - (3/5)

Steps:

• Generously grease and flour a 9" x 13" cake pan; set aside. Combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat oil, eggs, pumpkin, sweet potato and oil. Add flour mixture and mix until smooth. Pour batter into the greased and floured cake pan. Bake at 325° for 45 minutes. Test for doneness with knife or toothpick before removing. When done, Let cool for a few minutes before removing from pans. Cool completely on wire racks. Ice with 1 package of softened (room temperature) cream cheese mixed with 1/2 can pumpkin or sweet potato puree.