Preheat oven to 325F.

Line 2 8” cake pans with parchment circles.

In a small bowl, mix cake flour, baking powder and salt together and set aside.

In a large bowl, add grated Japanese Sweet Potato, corn syrup, vegetable oil, milk, vanilla and egg yolks. Use a balloon whisk, mix these wet ingredients together. Set aside.

In a large bowl, beat egg whites and cream of tartar to soft peaks. Add sugar and whip to stiff peaks about 5-7 minutes.

To the Japanese Sweet Potato mixture, set aside the balloon whisk and use a rubber spatula to fold in the dry flour ingredients.

Add ½ of the egg whites to the Japanese Sweet Potato mixture and fold in.

Add remaining egg whites to Japanese Sweet Potato mixture and fold in.

Pour cake batter into cake pans. Bake for 35-40 minutes or until a toothpick in the center of the cake comes out clean.

Cool cake layers in pan until ready to frost.

Combine jello, sugar, egg white and vanilla extract in a bowl.

Using an electric mixer, whip ingredients until well mixed.

Slowly add ½ cup of boiling water and whip 5-10 minutes until frosting is thick, frothy and stiff peaks.

Use a butter knife to generously separate cake along the edge of the pan.

Set one cake layer onto serving plate

Spread layer of frosting across the top.

Add additional cake layer on top of the frosting.

Generously spread frosting along sides of the cake and the top.