Easy Sweet Potato Cake -Japanese home cooking class in Tokyo
This easy-to-make cake recipe brings out the best of this seasonal ingredient.Savor the natural sweetness and aroma of Beniharuka sweet potatoes in this convenient cake. It's perfect for busy individuals who want to enjoy a homemade treat without spending too much time in the kitchen. I strain seasonal sweet potatoes to create a sweet potato paste, then mix it with vanilla ice cream and bake it to a moist consistency. This recipe is made without sugar or fresh cream.
Sweet Potato Cake with my hand painting plate - Japanese cusine home cooking class in Tokyo
Preparation time: 15minutes
Serves: 6
Ingredients:
Sweet potato: 200g
Vanilla ice cream: 180ml
Egg: 1
Instructions:
Peel the sweet potato and cut it into 1cm thick slices.
Microwave at 500W for 5 minutes, then mash.
Microwave the vanilla ice cream at 500W for 2 minutes.
Add the melted ice cream to the mashed sweet potato and mix.
Crack the egg into the mixture and stir well.
Pour the mixture through a sieve and strain it.
Pour the strained mixture into a baking mold.
Bake in a preheated oven at 180°C (356°F) for 30 minutes.
Allow to cool slightly, then refrigerate for 3 hours.
Sweet potato cake with a fresh cream- Japanese traditonal home cooking class in Tokyo
Tip:
Sweet potatoes are sensitive to cold, so it's ideal to store them wrapped in newspaper in a dark place rather than in the refrigerator. When stored under appropriate conditions, their sweetness may even increase.
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