Cocoa Sweet Potato Cake

Name: Cocoa Sweet Potato Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 pcs egg; 55g Sugar; 30g Corn oil; 35g milk; 85g Low-gluten flour; 15g cocoa powder; 90g Mashed sweet potato; 400g Stuffing sweet potato

by Mitin Waiting

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Add sweet potatoes to the cake. When you eat it, mashed sweet potatoes will appear from time to time, which is also a small surprise~

Ingredients

Cocoa Sweet Potato Cake

1. Separate the white and egg yolk, put the white into a water-free and oil-free basin, and add a few drops of lemon juice and sugar after the fish-eye bubbles are formed.

2. Add sugar in three times to beat the egg whites until it is wet and foamy

3. Put milk in the cup and weigh it

4. Add corn oil, stir well and set aside for later use

5. Add egg yolks one at a time and beat evenly

6. Sift in low-gluten flour and cocoa powder, cut and mix evenly

7. Pour in the milk and corn oil mixture, cut and mix evenly, be careful to avoid defoaming

8. Put the mashed sweet potato in, cut and mix, it doesn’t need to be very uniform to avoid long-time cutting and defoaming

9. Pour the batter into the mold. I didn’t put any oil on it, and it still releases well~ Preheat the oven to 175 degrees, and heat the middle layer up and down for 25 minutes

Tips:
1. Be careful when cutting and mixing to avoid defoaming;
2. The baking time and temperature should be adjusted according to the temper of your oven, don't stay the same~