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1
Peel the purple sweet potato, and cut into 7-8 mm thick wedges.
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2
Soak in water for about 10 minutes to remove the bitterness.
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3
Shred the sliced cheese into small pieces.
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4
Put the milk and cheese from Step 2 in a pot, and heat over very low heat.
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5
Be sure not to bring it to a boil.
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6
Melt the cheese thoroughly, mix well with a wooden spatula, and turn off the heat.
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7
Add the yogurt to Step 3, and mix well until smooth.
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8
Add the lemon juice, and mix further (optional).
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9
After 10 minutes or so, drain the sweet potato from Step 1.
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10
Cover with cling film, and microwave for 5 minutes (500 W).
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11
Mash with a masher while hot.
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12
Combine the egg yolks and 2/3 of the sugar in a bowl, and mix well.
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13
(You will use the remaining 1/3 of the sugar to make meringue.)
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14
Add the cheese cream from Step 4 into Step 6, and mix really well.
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15
Add the mashed purple sweet potato from Step 5 to Step 7.
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16
Add the pancake mix to Step 8, and mix lightly.
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17
Preheat the oven to 180C.
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18
Lightly grease a cake pan with vegetable oil, and stick parchment paper inside.
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19
Lightly grease the parchment paper with vegetable oil as well.
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20
(The vegetable oil is not listed.
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21
You can use margarine, etc.)
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22
Whip the egg whites to make meringue.
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23
After they're mixed together, add the remaining 1/3 of the sugar in 2-3 batches, and mix to make glossy meringue.
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24
Add the meringue into Step 9 in 3 batches, and fold in gently in a cutting motion.
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25
Pour the batter from Step 12 into the lined cake pan, bake for 30 minutes at 170C, then bake for 15 minutes at 140C.
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26
Cover with aluminium foil halfway through so that the surface won't be browned too much.
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27
After baking, let it cool a little.
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28
Transfer the cake in the cake pan to the fridge to chill.
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29
After it's chilled, remove from the cake pan.
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30
Cut into your desired sizes, serve on plates, and enjoy.
