Easy Purple Sweet Potato Cheese Cake With Pancake Mix Recipe by cookpad.japan
Cooking Instructions 1 Peel the purple sweet potato, and cut into 7-8 mm thick wedges. Soak in water for about 10 minutes to remove the bitterness. 2 Shred the sliced cheese into small pieces. 3 Put the milk and cheese from Step 2 in a pot, and heat over very low heat. Be sure not to bring it to a boil. Melt the cheese thoroughly, mix well with a wooden spatula, and turn off the heat. 4 Add the yogurt to Step 3, and mix well until smooth. Add the lemon juice, and mix further (optional). 5 After 10 minutes or so, drain the sweet potato from Step 1. Cover with cling film, and microwave for 5 minutes (500 W). Mash with a masher while hot. 6 Combine the egg yolks and 2/3 of the sugar in a bowl, and mix well. (You will use the remaining 1/3 of the sugar to make meringue.) 7 Add the cheese cream from Step 4 into Step 6, and mix really well. 8 Add the mashed purple sweet potato from Step 5 to Step 7. 9 Add the pancake mix to Step 8, and mix lightly. Preheat the oven to 180℃. 10 Lightly grease a cake pan with vegetable oil, and stick parchment paper inside. Lightly grease the parchment paper with vegetable oil as well. (The vegetable oil is not listed. You can use margarine, etc.) 11 Whip the egg whites to make meringue. After they're mixed together, add the remaining 1/3 of the sugar in 2-3 batches, and mix to make glossy meringue. 12 Add the meringue into Step 9 in 3 batches, and fold in gently in a cutting motion. 13 Pour the batter from Step 12 into the lined cake pan, bake for 30 minutes at 170℃, then bake for 15 minutes at 140℃. Cover with aluminium foil halfway through so that the surface won't be browned too much. 14 After baking, let it cool a little. Transfer the cake in the cake pan to the fridge to chill. After it's chilled, remove from the cake pan. Cut into your desired sizes, serve on plates, and enjoy. 1 Peel the purple sweet potato, and cut into 7-8 mm thick wedges. Soak in water for about 10 minutes to remove the bitterness. 1 Peel the purple sweet potato, and cut into 7-8 mm thick wedges. Soak in water for about 10 minutes to remove the bitterness. 2 Shred the sliced cheese into small pieces. 2 Shred the sliced cheese into small pieces. 3 Put the milk and cheese from Step 2 in a pot, and heat over very low heat. Be sure not to bring it to a boil. Melt the cheese thoroughly, mix well with a wooden spatula, and turn off the heat. 3 Put the milk and cheese from Step 2 in a pot, and heat over very low heat. Be sure not to bring it to a boil. Melt the cheese thoroughly, mix well with a wooden spatula, and turn off the heat. 4 Add the yogurt to Step 3, and mix well until smooth. Add the lemon juice, and mix further (optional). 4 Add the yogurt to Step 3, and mix well until smooth. Add the lemon juice, and mix further (optional). 5 After 10 minutes or so, drain the sweet potato from Step 1. Cover with cling film, and microwave for 5 minutes (500 W). Mash with a masher while hot. 5 After 10 minutes or so, drain the sweet potato from Step 1. Cover with cling film, and microwave for 5 minutes (500 W). Mash with a masher while hot. 6 Combine the egg yolks and 2/3 of the sugar in a bowl, and mix well. (You will use the remaining 1/3 of the sugar to make meringue.) 6 Combine the egg yolks and 2/3 of the sugar in a bowl, and mix well. (You will use the remaining 1/3 of the sugar to make meringue.) 7 Add the cheese cream from Step 4 into Step 6, and mix really well. 7 Add the cheese cream from Step 4 into Step 6, and mix really well. 8 Add the mashed purple sweet potato from Step 5 to Step 7. 8 Add the mashed purple sweet potato from Step 5 to Step 7. 9 Add the pancake mix to Step 8, and mix lightly. Preheat the oven to 180℃. 9 Add the pancake mix to Step 8, and mix lightly. Preheat the oven to 180℃. 10 Lightly grease a cake pan with vegetable oil, and stick parchment paper inside. Lightly grease the parchment paper with vegetable oil as well. (The vegetable oil is not listed. You can use margarine, etc.) 10 Lightly grease a cake pan with vegetable oil, and stick parchment paper inside. Lightly grease the parchment paper with vegetable oil as well. (The vegetable oil is not listed. You can use margarine, etc.) 11 Whip the egg whites to make meringue. After they're mixed together, add the remaining 1/3 of the sugar in 2-3 batches, and mix to make glossy meringue. 11 Whip the egg whites to make meringue. After they're mixed together, add the remaining 1/3 of the sugar in 2-3 batches, and mix to make glossy meringue. 12 Add the meringue into Step 9 in 3 batches, and fold in gently in a cutting motion. 12 Add the meringue into Step 9 in 3 batches, and fold in gently in a cutting motion. 13 Pour the batter from Step 12 into the lined cake pan, bake for 30 minutes at 170℃, then bake for 15 minutes at 140℃. Cover with aluminium foil halfway through so that the surface won't be browned too much. 13 Pour the batter from Step 12 into the lined cake pan, bake for 30 minutes at 170℃, then bake for 15 minutes at 140℃. Cover with aluminium foil halfway through so that the surface won't be browned too much. 14 After baking, let it cool a little. Transfer the cake in the cake pan to the fridge to chill. After it's chilled, remove from the cake pan. Cut into your desired sizes, serve on plates, and enjoy. 14 After baking, let it cool a little. Transfer the cake in the cake pan to the fridge to chill. After it's chilled, remove from the cake pan. Cut into your desired sizes, serve on plates, and enjoy. 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