Fluffy and Moist Sweet Potato Cake

Name: Fluffy and Moist Sweet Potato Cake
Yield: 6 servings
Cuisine: American
Ingredients: 1 net weight 90 grams Sweet potato; 35 grams Butter; 5 grams Condensed milk (or milk); 1 Egg yolk; 1 Whole egg; 40 grams White sugar; 2 grams Baking powder

cookpad.japan @cookpad_jp

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.

Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.

When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.

Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.

When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

cookpad.japan @cookpad_jp

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.

Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.

When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.

Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.

When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

Saved

Ingredients

6 servings

1net weight 90 grams Sweet potato
35 gramsButter
5 gramsCondensed milk (or milk)
1Egg yolk
1Whole egg
40 gramsWhite sugar
2 gramsBaking powder

Saved

Steps

1

Grease the cake pan with butter. Preheat the oven to 180℃.
2

Boil or microwave the sweet potato to soften, then strain.
3

Add the butter, which was brought to room temperature, and condensed milk to Step 2 and lightly mix with a spatula. Add the egg yolk and mix well.
4

Add the whole egg and sugar into a separate bowl, and whip with a hand mixer until thickened.
5

Add the Step 4 mixture to Step 3 little by little, and fold it in with the spatula without breaking air bubbles. Add the baking powder, and mix some more.
6

Pour into the cake pan and sprinkle with kabocha squash seeds and black sesame seeds to taste. Bake in the oven for about 30 minutes.
7

Remove from the pan. Once cooled, cut into your preferred sizes, and it's done.
8

I tried baking the cake at 170℃ until lightly browned.