Fluffy and Moist Sweet Potato Cake

Fluffy and Moist Sweet Potato Cake

No need for flour. Just whipping the egg makes the cake so fluffy and moist. Enjoy it when delicious sweet potatoes are in season.

Ingredients: 1 pound cake pan

Sweet potato
net weight 90 g (please peel the skin)
35 g
Condensed milk (or milk)
5 g
Egg yolk
Whole egg
White sugar
40 g
Baking powder
2 g


1. Grease the cake pan with butter. Preheat the oven to 180℃.
2. Boil or microwave the sweet potato to soften, then strain.
3. Add the butter, which was brought to room temperature, and condensed milk to Step 2 and lightly mix with a spatula. Add the egg yolk and mix well.
4. Add the whole egg and sugar into a separate bowl, and whip with a hand mixer until thickened.
5. Add the Step 4 mixture to Step 3 little by little, and fold it in with the spatula without breaking air bubbles. Add the baking powder, and mix some more.
6. Pour into the cake pan and sprinkle with kabocha squash seeds and black sesame seeds to taste. Bake in the oven for about 30 minutes.
7. Remove from the pan. Once cooled, cut into your preferred sizes, and it's done.
8. I tried baking the cake at 170℃ until lightly browned.

Story Behind this Recipe

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.