Ingredients
For the Sweet Potato Sponge:
- 1 ½ cups cooked and mashed sweet potatoes (cooled)
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Optional Garnish:
- A dusting of powdered sugar
- Chopped pecans or walnuts
- A drizzle of caramel sauce
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a jelly roll pan (about 10×15 inches) with parchment paper and lightly grease it. - Make the Sponge:
In a large bowl, beat egg yolks with sugar and vanilla until creamy. Mix in mashed sweet potatoes until smooth.
In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to sweet potato mixture and stir to combine. - Whip the Egg Whites:
In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the sweet potato batter in batches, being careful not to deflate the mixture. - Bake:
Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched. - Roll While Warm:
Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Gently roll the cake up (with the towel inside) starting from the short side. Let it cool completely. - Prepare the Filling:
Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and beat until fluffy. - Assemble the Rocambole:
Unroll the cooled cake, spread the filling evenly, and roll it back up (this time without the towel). Wrap it in plastic wrap and chill for at least 1 hour. - Serve:
Dust with powdered sugar, garnish as desired, and slice to serve. Enjoy!
Want to add a twist—like maple flavor, toasted coconut, or even a swirl of chocolate? Let me know and I’ll help you elevate it even more!
4o