Hello, I am Elise. Today, I’m gonna show you how to prepare lovely and moist ♪ sweet potato pound cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lovely and Moist ♪ Sweet Potato Pound Cake Recipe
Lovely and Moist ♪ Sweet Potato Pound Cake is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lovely and Moist ♪ Sweet Potato Pound Cake is something that I’ve loved my entire life.
To be with this recipe, we have to prepare a few components. You can have lovely and moist ♪ sweet potato pound cake using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Lovely and Moist ♪ Sweet Potato Pound Cake:
- Make ready 1 Sweet potato
- Make ready 80 grams Unsalted butter
- Take 2 ○Egg yolk
- Get 50 grams ○Caster sugar
- Get 2 ◆Egg white
- Make ready 20 grams ◆Granulated sugar
- Get 100 grams ☆Cake flour
- Take 2 grams ☆Cinnamon powder
- Get 20 grams Condensed Milk
- Take 10 grams Honey
- Make ready 50 ml Heavy cream
Steps to make Lovely and Moist ♪ Sweet Potato Pound Cake:
- Wash the sweet potato thoroughly and peel the potato partially, as shown in the picture. Cut off both ends, wrap with plastic wrap, and microwave until softened enough to mix and mash.
- Separate the egg whites and yolks. You’ll make a meringue with the whites, so keep in the refrigerator until use.
- Bring the butter to room temperature. Sift together the ☆ cake flour and cinnamon. Preheat the oven to 180℃.
- Mash and stir the softened sweet potato to your desired texture. Add the heavy cream, condensed milk, and honey. Mash it all together.
- Using a wooden spatula, mix the softened butter until fluffy. When it becomes white and fluffy, add the caster sugar and mix with a hand mixer or whisk. Keep mixing until the texture of the sugar becomes fluffy and no longer coarse. Add the beaten room temperature egg yolk a little at a time and mix with each addition.
- Add the mixture from Step 4 to the bowl from Step 5 and combine with a spatula.
- Make the meringue. Add a pinch of salt (not listed) into the chilled egg whites. Beat with a hand mixer. Mix in the sugar a little at a time until firm peaks form. Divide the meringue in half and mix one half at a time into Step 6.
- Lightly oil the pan and line with parchment paper. When the meringue is completely mixed into the batter, add the ☆ ingredients a little at a time and mix until thoroughly combined. Once mixed, pour into the pan. Create a long well in the center.
- Bake at 180℃ for 50~55 minutes. It has a lot of moisture, so it might not look done, but if you stick a toothpick or skewer in the middle and it comes out clean, it’s ready. It’s kind of heavy, so it’s like eating a Japanese sweet ♪
So that’s going to wrap this up for this distinctive dish lovely and moist ♪ sweet potato pound cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
