Recipe of Award-winning Lovely and Moist ♪ Sweet Potato Pound Cake

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, lovely and moist ♪ sweet potato pound cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Lovely and Moist ♪ Sweet Potato Pound Cake is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lovely and Moist ♪ Sweet Potato Pound Cake is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have lovely and moist ♪ sweet potato pound cake using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Lovely and Moist ♪ Sweet Potato Pound Cake:

1. Take 1 Sweet potato
2. Prepare 80 grams Unsalted butter
3. Make ready 2 ○Egg yolk
4. Take 50 grams ○Caster sugar
5. Make ready 2 ◆Egg white
6. Make ready 20 grams ◆Granulated sugar
7. Take 100 grams ☆Cake flour
8. Take 2 grams ☆Cinnamon powder
9. Prepare 20 grams Condensed Milk
10. Make ready 10 grams Honey
11. Get 50 ml Heavy cream

Instructions to make Lovely and Moist ♪ Sweet Potato Pound Cake:

1. Wash the sweet potato thoroughly and peel the potato partially, as shown in the picture. Cut off both ends, wrap with plastic wrap, and microwave until softened enough to mix and mash.
2. Separate the egg whites and yolks. You'll make a meringue with the whites, so keep in the refrigerator until use.
3. Bring the butter to room temperature. Sift together the ☆ cake flour and cinnamon. Preheat the oven to 180℃.
4. Mash and stir the softened sweet potato to your desired texture. Add the heavy cream, condensed milk, and honey. Mash it all together.
5. Using a wooden spatula, mix the softened butter until fluffy. When it becomes white and fluffy, add the caster sugar and mix with a hand mixer or whisk. Keep mixing until the texture of the sugar becomes fluffy and no longer coarse. Add the beaten room temperature egg yolk a little at a time and mix with each addition.
6. Add the mixture from Step 4 to the bowl from Step 5 and combine with a spatula.
7. Make the meringue. Add a pinch of salt (not listed) into the chilled egg whites. Beat with a hand mixer. Mix in the sugar a little at a time until firm peaks form. Divide the meringue in half and mix one half at a time into Step 6.
8. Lightly oil the pan and line with parchment paper. When the meringue is completely mixed into the batter, add the ☆ ingredients a little at a time and mix until thoroughly combined. Once mixed, pour into the pan. Create a long well in the center.
9. Bake at 180℃ for 50~55 minutes. It has a lot of moisture, so it might not look done, but if you stick a toothpick or skewer in the middle and it comes out clean, it's ready. It's kind of heavy, so it's like eating a Japanese sweet ♪

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