Welcoming fall with this Sweet Potato Tea Cake! This amazing recipe features warming spices and dreamy vanilla meringue that is baked right on top of the cake. I’ve made this cake several times on special occasions, and it is always a hit. Festive, comfortable, and delicious!
This recipe uses a Swiss-style meringue. The Swiss meringue differs from other types of meringue in the way it is cooked. First, you gently warm egg whites and sugar over a water bath, stirring until the sugar is completely dissolved. Undissolved sugar can result in a gritty meringue. To test, rub a little mixture between your fingers. If it is no longer grainy and feels smooth, it’s done. Finally, you whip the mixture using a hand or stand mixer until it forms stiff peaks. Once the sugar is dissolved, it’s a really pretty simple method! Now, assemble the cake and bake. Let the cake cool and take some time to enjoy a slice and a chat with the ones you love.
To make the Sweet Potato Tea Cake you will need the following ingredients:
Preheat the oven to 325 °F, positioning a rack in the lower third of the oven. Lightly grease the sides and bottom of a 9x5-inch loaf pan. Line the pan lengthwise with parchment paper leaving about a 2-inch overhang on the sides for easy removal from the pan.
In a bowl, whisk together 1⅓ cups plus 1 tablespoon flour, 2 teaspoons cinnamon, 1 ½ teaspoons baking powder, 1 teaspoon nutmeg, ½ teaspoon baking soda, and ¼ teaspoon cloves.
In a bowl of a stand mixer fitted with a whisk attachment, beat on medium-high speed 1 cup sweet potato purée with ¾ cup oil, 1 teaspoon salt, and 1⅓ cups sugar.
Add 3 large eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed.
Gradually add the dry ingredients and beat until incorporated. Scrape down the sides of the bowl, then reduce speed to medium and continue to beat until smooth for 5 to 10 seconds more.
Pour the batter into the prepared loaf pan and smooth the top.
Pour water to a depth of 2 inches into a medium saucepan. Bring to a boil; reduce heat, and simmer. Set a medium bowl over and whisk together three egg whites and the remaining ⅔ cup sugar; make sure the bowl doesn’t touch the water. Whisk until the egg whites are hot to the touch or an instant-read thermometer reads 120 °F, about 5 minutes. Carefully remove the bowl from the pan and beat on high speed until the stiff peaks form for about 5 to 7 minutes. Add 1 teaspoon vanilla extract and beat to combine.
Spoon the meringue over the batter and drag a knife through, mixing the meringue and batter to create a marbled look. Make sure not to thin out the meringue too much.
Bake the cake for about 90 to 100 minutes or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and leave to cool in the pan on a wire rack for 20 minutes. Run a knife around the short sides of the pan. Using the parchment overhang, lift out the cake and leave to cool completely.
Serve and enjoy!
This amazing Sweet Potato Tea Cake is great for any fall occasion! Swiss meringue baked on top of this delicious cake makes it completely irresistible. Try this recipe soon, and please come back to leave a comment below!
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