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300 g/11 oz plain (all-purpose) flour
15 ml/1 tbsp baking powder
5 ml/1 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
A pinch of salt
350 g/12 oz caster (superfine) sugar
375 ml/13 fl oz oil
60 ml/4 tbsp boiled water
4 eggs, separated
225 g/8 oz sweet potatoes, peeled and coarsely grated
100 g/4 oz/1 cup chopped mixed nuts
5 ml/1 tsp vanilla essence (extract)
For the icing (frosting):
225 g/8 oz icing (confectioners') sugar, sifted
50 g/2 oz butter or margarine, softened
250 g/9 oz/1 medium tub cream cheese
50 g/2 oz chopped mixed nuts
A pinch of ground cinnamon for
sprinkling |
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Method:
Mix together the flour, baking powder,
cinnamon, nutmeg and salt. Beat together the sugar and oil, then add
the boiling water and beat until well blended. Add the egg yolks and
flour mixture and mix until well blended. Stir in the sweet potatoes,
nuts and vanilla essence. Beat the egg whites until stiff, then fold
into the mixture. Spoon into two greased and floured 23 cm/9 in cake
tins (pans) and bake in a preheated oven at 180°C/350°F/ gas mark 4
for 40 minutes until springy to the touch. Leave to cool in the tins
for 5 minutes, then turn out on to a wire rack to finish cooling.
Mix together the icing sugar, butter or margarine and half the cream
cheese. Spread half the remaining cream cheese over one cake, then
spread the icing over the cheese. Sandwich the cakes together. Spread
the remaining cream cheese over the top and sprinkle the nuts and
cinnamon over the top before serving.
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