Sweet Sweet Potato Cake
It's the season for sweet potatoes 🍠 again. Let's make a delicious cake filled with roasted sweet potato aroma 🎂 Packed with sweet potatoes, soft and moist texture, it's the warm sweetness of autumn! And it's surprisingly simple to make, Sweet potato 🍠 lovers, let's get started ^_^
Ingredients
Steps
Start by preparing the sweet potato fries: Wash and peel the sweet potato, or leave the skin on (I kept part of the skin hoping it would look nice, but the result wasn't remarkable 😓). Cut into thin strips.
Heat a pan, add butter.
Add the sweet potato strips and stir-fry.
Sprinkle with sugar and a pinch of salt, stir-fry for about 7-8 minutes until half-cooked (time depends on the thickness of the strips; you can taste test during the process. No need to cook fully).
Let the sweet potato strips cool aside.
Soften the butter at room temperature.
Add granulated sugar.
Mix until creamy.
Gradually add the egg in portions, mixing well each time before adding the next portion to prevent separation.
Add milk and mix (I used milk mixed from milk powder, making it more concentrated. Adjust the quantity based on the batter's consistency).
Sift and fold in the flour and baking powder (do not over-mix).
Add 2/3 of the cooled sweet potato strips and 1 tablespoon sesame seeds.
Gently combine.
Pour into the mold.
Arrange the remaining 1/3 sweet potato strips over the batter and sprinkle some sesame seeds for garnish.
Bake in a preheated oven at 180°C for about 40 minutes (adjust time based on your oven's power). Use a toothpick to check; if it comes out clean, it's done.
Out of the oven, releasing the fragrant aroma of roasted sweet potatoes 🍠.
Slice it up, every piece filled with 🍠~ Plentiful sweet potatoes, soft and moist texture, perfect for breakfast or snack time!