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BATATADA (Sweet Potato Cake)

Batatada
250g softened butter
Preheat oven to 200c. Butter and flour the pan and put greased baking paper on bottom of the tin.
Boil, peel then mash sweet potato. Beat the egg whites to stiff peaks, set aside. Cream the butter and sugar. Add the yolks and beat, then add in the sifted flour and mix. Then add in the desiccated coconut and the coconut milk, as well as the mashed sweet potato and mix. 
Lastly fold in the egg whites: add a third of the egg whites into the batter to loosen the mixture, then fold the batter into the egg whites. This prevents all the air from getting knocked out.
Bake in 2 small cake tins or 1 round/loaf tin for 1 hour. Because it is a heavy cake it rises better when it is cooked in small batches. Also the outside brown crust is a yummy contrast to the soft inside of the cake.
NB: A variation is not to use the desiccated coconut, just the coconut milk. This will take away the texture of strands in the cake. 
750 sweet potato
250 g caster sugar
6 eggs, separated
1 cup self-raising flour, sifted
1 tsp. salt
100 g desiccated coconut milk soaked in ½ cup coconut milk


Originally posted /11/2011






Batatada is a Macanese tea time cake. It is served just on its own without any accompaniments, because it's such a moist cake it doesn't need any.


Ingredients
250g butter, softened at room temperature
750 sweet potato, raw
250 g caster sugar
6 eggs, separated
1 cup self raising flour, sifted
1 tsp salt
100 g desiccated coconut milk soaked in ½ cup coconut milk

Directions
Preheat oven to 200c . Butter and flour the pan and put greased baking paper on bottom of the tin.


Boil, peel then mash sweet potato.


Beat the egg whites to stiff peaks, set aside.

Cream the butter and sugar. Add the yolks and beat,  then add in the sifted flour and mix. 

Then add in the desiccated coconut in the coconut as well as the mashed sweet potato and mix. 

Lastly fold through the egg whites. Add a third of egg whites into the batter to loosen the mixture, then fold the matter through the egg whites. This prevents all the air getting knocked out.


Bake in 2 small cake tins or 1 round/tube tin for 1 hours. This is because it is a heavy cake it rises better when it is cooked in small batches. Also the outside brown crust is a yummy contrast to the soft inside of the cake.



NB: A variation is to not use the desiccated coconut, just the coconut milk. This will take away the texture of strands in the cake.