Fluffy and Moist Sweet Potato Cake

1. 1

   Grease the cake pan with butter.

2. 2

   Preheat the oven to 180C.

3. 3

   Boil or microwave the sweet potato to soften, then strain.

4. 4

   Add the butter, which was brought to room temperature, and condensed milk to Step 2 and lightly mix with a spatula.

5. 5

   Add the egg yolk and mix well.

6. 6

   Add the whole egg and sugar into a separate bowl, and whip with a hand mixer until thickened.

7. 7

   Add the Step 4 mixture to Step 3 little by little, and fold it in with the spatula without breaking air bubbles.

8. 8

   Add the baking powder, and mix some more.

9. 9

   Pour into the cake pan and sprinkle with kabocha squash seeds and black sesame seeds to taste.

10. 10

    Bake in the oven for about 30 minutes.

11. 11

    Remove from the pan.

12. 12

    Once cooled, cut into your preferred sizes, and it's done.

13. 13

    I tried baking the cake at 170C until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.