Spiced Sweet Potato Cake With Marshmallow Frosting

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• Step 1

  Prick the sweet potatoes all over and roast in the oven at 180 degrees for 30 - 45 minutes. They may need a turning a few times. Once cooked they'll be soft and look a little deflated. Leave to cool.

• Step 2

  If you're baking in advance, leave them in the fridge for up to 3 days, otherwise give them plenty of time to cool before moving onto the cake.

• Step 3

  Heat the oven to 170 degrees and grease and line an 8 - 9 inch round springform tin, or an 8 - 9 inch square tin.

• Step 4

  Peel the sweet potatoes and mash until smooth (don't be tempted to blitz in the blender, your mix will be too loose).

• Step 5

  Cream together the butter and sugar until light and fluffy. Gradually add the eggs in one at a time, mixing well after each addition. Add the vanilla extract.

• Step 6

  Gently fold in the sweet potato, followed by all the dry ingredients. Continue until well incorporated.

• Step 7

  Pour the batter into the prepared cake tin, smooth the top with a knife and bake for 35 - 40 minutes.

• Step 8

  Once baked, a skewer inserted into the middle should come out clean. Leave to cool for 10 minutes in the tin before turning out to cool completely on a wire cooling rack.

• Step 9

  To make the frosting, add the egg whites, sugar, salt and cream of tartar to a heatproof bowl and place over a pan of barely simmering water.

• Step 10

  Whisk for approximately 3 minutes, until the sugar has fully dissolved.

• Step 11

  Remove the bowl from the saucepan and continue to whisk with an electric mixer for a further 4 - 7 minutes on a high speed, until stiff, glossy peaks form. Add the vanilla and mix to combine.

• Step 12

  To decorate, spread a thin layer of the marshmallow onto the cake with a palette knife or spatula. Then, with a piping bag or sandwich bag, pipe small dollops over the thin frosting layer.

• Step 13

  With a kitchen torch, lightly brown the marshmallow dollops until browned.

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