Step-by-Step Guide to Prepare Super Quick Homemade Sweet Potato Pound Cake
Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, Recipe of Quick Sweet Potato Pound Cake. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet Potato Pound Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Potato Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet Potato Pound Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Sweet Potato Pound Cake using 12 ingredients and 16 steps. Here is how you cook it.
I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.
The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air.
It'll come out moist and fluffy.
If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave.
The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank
Ingredients and spices that need to be Make ready to make Sweet Potato Pound Cake:
- 1/2 small Sweet potato
- 1 dash ※ Butter
- 1 +1 teaspoon ※ Sugar
- 1 drop ※ Soy sauce
- 70 grams [A] Cake flour
- 20 grams A) Almond powder
- 1/2 tsp A) Baking powder
- 1 Egg
- 50 – 70 grams Sugar
- 70 grams Butter
- 1 tbsp Rum
- 1 small amount Sesame seeds (to garnish)
Steps to make Sweet Potato Pound Cake
- Prepare the ingredients. Combine and sift the 'A' ingredients. Cut the sweet potato into rounds and blanch in water to remove excess starch.
- Sauté the sliced and blanched sweet potatoes in the ※ butter.
- Lightly season with the ※ sugar and ※ soy sauce. Let cool.
- Bring the butter to room temperature (or gently warm in the microwave, being careful not to melt it). Cream the butter and sugar, adding the sugar in batches.
- Once the mixture has become creamy and past-like, gradually add in the beaten egg and mix.
- (Add it in gradually so that the mixture doesn't separate!)
- Gently fold in the sifted A ingredients in 2-3 batches.
- Once it is thoroughly mixed,
- Add in the rum.
- Transfer the batter into the mold.
- Here it is in muffin cups.
- Decorate with the sautéed sweet potatoes.
- Top with sesame seeds. Bake for 35 minutes at 170°C and it's done. If making muffins, bake for 25 minutes at 170°C.
- Optionally, spread rum on the top.
- Your aromatic rum and sweet potato poundcake is complete.
- Bake in muffin cups and give away as gifts.
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