Mashed Potato Sponge Cake

By Victoria Glass •


We recently shared a way of using excess mash for breakfast by turning it into delicious potato pancakes. But how about using mash in a dessert?  Discover how to make mashed potato sponge cake!


I could wax lyrical about potatoes for hours. In fact, I probably already have. My name is Victoria and I am a potato addict. Roasties, chips and mash and that’s before we’ve even approached gratins, pommes soufflés and röstis. There’s no doubt that this humble tuber is seriously versatile. If, like me, you are a total spud head and proud, you will no doubt occasionally be guilty of overkill. Especially when it comes to mashed potato. It's just too easy to carry on peeling and peeling.
 
My last recipe showed you how to use up excess mash for breakfast by turning them into delicious potato pancakes. This time, I’m going sweet with mashed potato sponge cake. Yes, that’s right. Potato sponge cake. And, by Jove, it’s good.
 
I hosted a Twelfth Night dinner party on the epiphany this year, with a menu based on the song, The Twelve Days of Christmas. This dish was the penultimate course: 11 Pipers Piping. I made chocolate pipes with tempered chocolate and acetate sheets, poached some berries in a pipe tobacco and star anise syrup and balanced it all on a rectangle of Maris Piper potato sponge cake. It was light and fragrant and, despite the fears of some that the tobacco syrup would make the whole dish taste like an overused ashtray, it received unanimous thumbs up from all. It really is a great way to use up your mash.
 
For those who want to know what I served for the remaining eleven courses, you can see here.


Mashed Potato Sponge Cake

 
Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4 and grease and base-line an 8-inch square cake tin.
 
Ingredients

165g soft, unsalted butter
165g caster sugar
100g rice flour
65g ground almonds
3 tbsp. mashed potato
3 eggs
1 tsp. vanilla bean paste

Method
 
Simply whisk all the ingredients together until smooth and pour the batter into your prepared tin. Level the top with a palette knife and bake for 20 –25 minutes, or until an inserted skewer comes out clean. Leave the cake to cool in its tin for 10 minutes, before turning out on a wire rack to cool completely.


Serve with berries poached in tobacco and star anise syrup and a tempered chocolate pipe if you wish.

Inspired?  For more winter dessert recipes visit Great British Chefs collection.


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Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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