Since I have my new mixer again, I will share with you today on how to bake a nice potato cake. This is different from the usual butter or cream cake.
WOW..was the first impression I had in mind when I first tasted this bake potato cake. It smells wonderful and it's very tasty. Not difficult to do but make just need to make sure you test different areas of the cake to make sure it's fully baked before removing from oven,
Ingredients (recipe makes a 7 inch square tin cake):
1 kg USA Potato (peel, slice thick and steam for 40 minutes. Mash it while hot and leave aside)
250g Sugar
150g Wheat Flour (Deng Flour)
150g Soft Butter (thaw in room temperature for 45 minutes from fridge)
5 Egg Yolks (lightly beaten and add 1 tsp vanilla essence in it)
3 Egg Whites
* 1 egg for bushing (lightly beat and sieve it)
- Preheat oven at 180 degree.
- Beat sugar and butter together for 5 minutes with maximum speed.
- Add in egg whites slowly while still mixing and continue to blend 3 more minutes.
- Thereafter slowly add in egg yolk and continue to beat till well mixed.
- Add in mashed potatoes and mix well.
- Turn mixer to slow speed and then add in wheat flour slowly to mix well (don't beat too long for this process).
- Grease and line 7" square tin.
- Pour mixture to tin and bake for 10 minutes then remove and apply egg wash. Continue egg wash process after baking every 10 minutes (total 3 times = 30 mins)
- Bake for another 15 minutes (or till cooked) after 3rd egg wash. If skin is turning very golden before cake is fully cooked, cover the cake tin with aluminium foil and continue to bake till done. The foil will help to prevent the top from burning and yet can continue to bake the cake till cooked. (prick with skin or stick on different areas of the cake to make sure it's cooked.)
Mashigeta..(means Delicious in Korean) Enjoy!
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