Without Fail preparing recipe Sweet Potato Pound Cake with 12 ingredients and 14 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Sweet Potato Pound Cake easy, bouncy, practical.
Hi my mother, at this time you can prepare recipe Sweet Potato Pound Cake with 12 ingredients and 14 steps. Below this is how to make it, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking Sweet Potato Pound Cake.
Ingredients for Sweet Potato Pound Cake
Prepare 150 grams : Sweet potatoes (for pound cake batter).
Needed 1 3/5 : fl oz Milk.
Prepare 150 grams : + 40 grams Sweet potatoes (ingredient and topping).
Needed 2 tbsp : Sugar.
Prepare 1 tsp : Milk.
Prepare 90 grams : Unsalted butter.
Prepare 90 grams : Sugar (if possible, powdered sugar).
Needed 2 : Egg (room temperature).
Needed 2 tsp : Brandy.
Needed 70 grams : ◇Cake flour.
Prepare 1 tsp : ◇Baking powder.
Prepare 1 : appropriate amount Black sesame seeds.
If all main ingredients Sweet Potato Pound Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Stages Cooking Sweet Potato Pound Cake
Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside..
Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak..
Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes..
Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool..
Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them..
With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white..
Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs..
Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren't completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time..
Add in the potatoes from step 5 (no skin)..
While sifting, fold the ◇ powdered ingredients into the batter..
Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds..
Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store..
When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks..
The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top..
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