Korean Sweet Potato Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered Korean cake with fluffy sponge, creamy sweet potato filling, and light whipped cream. Naturally sweet and velvety, offering a comforting and unique dessert experience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 450 g sweet potatoes ((Hawaiian or Okinawan), peeled and sliced into 2.5 cm (1-inch) pieces)
- 1 tall vanilla sponge cake
- 1/3 cup milk (, full cream)
- 2 Tbsp white sugar
- 1 Tbsp sweetened condensed milk
- 30 g unsalted butter ((1 ounce))
- 1/4 cup stabilized whipped cream ((see below for how to make it))
- 1/4 cup water
- 2 Tbsp white sugar ((granulated))
- 1/2 tsp vanilla bean paste
- 2 cup thickened cream
- 1 cup mascarpone
- 1/2 cup icing sugar ((powdered sugar))
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 381mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 84mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.