Today, I managed to get my hands on some baked sweet potatoes, so I decided to try making a pound cake with them.
When I mashed the baked sweet potatoes, quite a bit of moisture came out, so I tried microwaving them to evaporate the water and also dusting them with flour to absorb it. The finished product had the aroma of sweet potato, and the combination of butter and sweet potato was absolutely delicious.
Japanese link: Baked Sweet Potato Pound Cake Recipe
Baked Sweet Potato Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 egg |
| 2 | Flour | 56 | 206 | ¥11 | |
| 3 | Butter | 50 | 366 | ¥109 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Baked Sweet Potato | 100 | 132 | ¥100 | |
| (Total) | 316g | 989kcal | ¥255 |
Calories and prices are approximate values.
Baked Sweet Potato Pound Cake Recipe (Instructions)
(1) Separate the egg yolk and egg white.
(2) Whisk the egg whites with a hand mixer until stiff peaks form (about 1-2 minutes). Then, add 10g of sugar. Whisk again for a few tens of seconds until white and glossy (the sugar prevents the foam from collapsing).
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, and 50g butter, and whisk with a hand mixer (about 2-3 minutes).
(4) Add the meringue from (2) and 50g flour to (3), then whisk with a hand mixer (about 2-3 minutes).
(5) Next, I peeled the baked sweet potato and mashed it in a separate container. A lot of moisture came out. Thinking that the batter would be undercooked if I mixed it in as is, I microwaved it for about 2 minutes to evaporate the moisture. This is what it looked like afterwards:
Even then, it was still quite moist, so I finally dusted it with about 2 teaspoons of flour to absorb the remaining moisture.
(6) Add the mashed baked sweet potato from (5) to the batter from (4) and gently mix with a spatula to complete the batter.
(7) Pour (6) into a pound cake pan. Then, tap the bottom of the cake pan 5-10 times to remove air bubbles.
(8) Preheat the oven to 180℃ (350°F). Bake (5) in the oven for approximately 20 minutes.
(9) After baking, remove the pound cake from the pan and place it on a wire rack to cool for a while. Then, slice it and it’s ready. The pound cake turned out with a slight sweet potato color.
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