Moist & Sweet Sweet Potato Rice Pound Cake
Moist & Sweet Sweet Potato Rice Pound Cake
Perfect for Kids! Soft Sweet Potato Rice Pound Cake that’s Easy to Digest
Introducing a Sweet Potato Rice Pound Cake recipe that reduces digestive burden by using rice flour instead of wheat flour, and keeps you feeling full with plenty of sweet potato. This healthy and delicious cake is perfect for kids’ snacks or as a delightful tea-time treat for adults! Made at home, it’s a guaranteed hit. Inspired by ‘Everything About Recipes’ and ‘Man cooking Recipe’.
Essential Ingredients- 100g Sweet Potato (steamed and mashed, or cubed)
- 60g Unsalted Butter, softened to room temperature
- 30g Granulated Sugar
- 1 Large Egg, at room temperature
- A dash of Vanilla Extract (optional)
- 120g Cake Rice Flour
- 1/4 tsp Baking Powder
- A pinch of Salt
- 1/3 paper cup Milk (approx. 50ml)
Cooking Instructions
Step 1
First, prepare the sweet potato. Wash the sweet potato thoroughly, place it in a steamer, and steam for about 20 minutes once the steam is active. It’s done when a skewer inserted into the center goes through easily. Let the cooked sweet potato cool slightly, then peel it and cut it into approximately 1cm cubes. (Alternatively, you can mash it.)
Step 2
In a bowl, combine the softened butter at room temperature with the sugar, adding it in portions. Using a hand mixer or whisk, whip the mixture until it becomes pale yellow and forms a creamy consistency. This step, called ‘creaming,’ is crucial for achieving a soft texture in your cake.
Step 3
Lightly beat the room-temperature egg. Gradually add the beaten egg to the butter-sugar mixture in 2-3 additions, mixing well after each addition. Adding too much egg at once can cause the mixture to separate, so add it little by little and mix thoroughly. A dash of vanilla extract can help eliminate any eggy smell and enhance the flavor.
Step 4
In a separate bowl, sift together the cake rice flour, baking powder, and salt, preferably sifting twice. This aerates the dry ingredients and contributes to a lighter cake. Add the sifted dry ingredients to the butter mixture. Using a rubber spatula, gently fold the ingredients together with a cutting motion (‘like chopping with a knife’) until just combined and no dry flour streaks remain. Then, add the milk and gently mix until you achieve a smooth batter consistency.
Step 5
Gently fold the cubed sweet potato into the batter, being careful not to mash the sweet potato pieces. Line a pound cake pan with parchment paper or grease and flour it lightly. Pour the prepared batter into the pan, filling it about 80% full. Smooth out the top surface of the batter.
Step 6
Bake in a preheated oven at 170°C (340°F) for approximately 35 minutes. To check for doneness, insert a skewer into the center; if it comes out clean, the cake is ready. If the top starts browning too quickly, you can cover it loosely with aluminum foil. Once removed from the oven, let the pound cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps retain moisture for a perfectly tender cake.
