3 medium cooked sweet potatoes
3 eggs
1 cup (reduced-fat) milk
2 cups (reduced-fat) all-purpose flour
2 cups (reduced-fat) granulated sugar
1 cup (unsweetened) chocolate chips
100g chopped nuts
100g black currants
Zest of 1 orange
1 tablespoon ground nutmeg
1 teaspoon active dry yeast dissolved in milk
3 tablespoons milk
3 medium cooked sweet potatoes
3 eggs
1 cup (reduced-fat) milk
2 cups (reduced-fat) all-purpose flour
2 cups (reduced-fat) granulated sugar
1 cup (unsweetened) chocolate chips
100g chopped nuts
100g black currants
Zest of 1 orange
1 tablespoon ground nutmeg
1 teaspoon active dry yeast dissolved in milk
3 tablespoons milk
Place the sweet potatoes, eggs, and milk in a blender
Blend until smooth
Pour into a bowl and add the flour, sugar, and chocolate chips mixed together
Mix with a spoon and add the orange zest, nuts, black currants, and nutmeg
Mix well and incorporate the yeast dissolved in milk. Reserve
Beat the egg whites until stiff peaks form
Fold delicately into the batter
Transfer to a greased and floured cake pan and bake in a medium oven.
