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Fluffy and Moist Sweet Potato Cake
Fluffy and Moist Sweet Potato Cake

Before you jump to Fluffy and Moist Sweet Potato Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One way to address this to start seeing some results is to realize that you do not have to change everything straightaway or that you have to entirely get rid of certain foods from your diet. It’s not a bad idea if you wish to make big changes, but the most vital thing is to bit by bit switch to making healthier eating choices. Eventually, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate before.

All in all, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to fluffy and moist sweet potato cake recipe. You can have fluffy and moist sweet potato cake using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Fluffy and Moist Sweet Potato Cake:
  1. Get 1 net weight 90 grams Sweet potato
  2. Prepare 35 grams Butter
  3. Provide 5 grams Condensed milk (or milk)
  4. Prepare 1 Egg yolk
  5. You need 1 Whole egg
  6. Use 40 grams White sugar
  7. Provide 2 grams Baking powder
Instructions to make Fluffy and Moist Sweet Potato Cake:
  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.

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