Sweet Potato Pound Cake Recipe by cookpad.japan
Cooking Instructions 1 Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside. 2 Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak. 3 Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes. 4 Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool. 5 Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them. 6 With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white. 7 Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs. 8 Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren't completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time. 9 Add in the potatoes from step 5 (no skin). 10 While sifting, fold the ◇ powdered ingredients into the batter. 11 Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds. 12 Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store. 13 When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks. 14 The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top. 1 Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside. 1 Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside. 2 Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak. 2 Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak. 3 Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes. 3 Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes. 4 Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool. 4 Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool. 5 Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them. 5 Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them. 6 With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white. 6 With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white. 7 Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs. 7 Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs. 8 Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren't completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time. 8 Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren't completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time. 9 Add in the potatoes from step 5 (no skin). 9 Add in the potatoes from step 5 (no skin). 10 While sifting, fold the ◇ powdered ingredients into the batter. 10 While sifting, fold the ◇ powdered ingredients into the batter. 11 Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds. 11 Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds. 12 Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store. 12 Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store. 13 When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks. 13 When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks. 14 The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top. 14 The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top. 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