ケーキ（さつまいもパウンドケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off both ends of the sweet potato.
Separate for dough and topping.
Cut the topping into 5 mm squares with the skin on.
Place in a bowl and soak in water (not listed) for 5 minutes.
Peel the sweet potato skin for dough.
Cut into 1 cm wide bite-sized pieces.
Place in a bowl and soak in water (not listed) for 5 minutes.
Drain the topping and wipe off the water.
Place the batter in a heatproof bowl.
Lightly wrap it, create an air inlet and outlet, and heat it in a 600w microwave for 5 minutes.
Check the firmness with a bamboo skewer and wipe off any excess water.
Crush the sweet potato.
Cover with plastic wrap and cool.

Put unsalted butter in a heat-resistant bowl and heat it in a 600w microwave for 30 seconds.
Mix and melt the unsalted butter.
Beat eggs in a bowl, add granulated sugar and mix quickly.
Add heavy cream and vanilla oil and mix well.
Add melted butter and mix well.
Add 1 and mix well.
Add the pancake mix and mix well so that there are no lumps.
Pour into a mold and flatten the surface.

Place 2 on a baking sheet and bake in an oven preheated to 170 degrees for 7 minutes.
Make a notch in the center.
Place the sweet potato for the topping of 1.
Bake in the oven for 33 minutes.
Poke it with a bamboo skewer and remove it from the mold if no raw dough sticks to it.
Cover with kitchen paper to remove rough heat.
Cut into desired size and serve on a plate.