ケーキ（さつまいもシフォンケーキ）｜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

Peel the sweet potato and cut into 5mm-wide dice.
Fill a bowl with water (not listed), soak for 3 minutes, and drain.
Wipe away the moisture from the sweet potatoes.
Put the sweet potatoes in a frying pan, add (A) and heat over medium heat.
Once the sugar has dissolved, cover and simmer on low heat for 5 minutes.
Remove the lid and heat while stirring to evaporate the moisture.
When the moisture is gone, pour it into a vat and remove the heat.

Separate the eggs into whites and yolks and place them in a bowl.
Chill the egg whites in the refrigerator.
Beat the egg yolks, add a small amount of sugar and mix to incorporate air.
Add (B) and mix well.
Add milk and mix well.
Sift in the flour and mix.
Preheat the oven to 170℃.

冷蔵庫から卵白を取り出し、ハンドミキサーで30秒泡立てる。
残りの砂糖を加え、ハンドミキサーで高速で1分泡立てる。
さらに低速で1分30秒泡立てる。

2に3をひとすくい加えてよく混ぜる。
もう一度、2に3をひとすくい加えて泡だて器で混ぜる。
3に2を戻し入れて泡だて器で混ぜる。
ゴムベラに持ち替えてむらができないように底から混ぜる。
1を加えて混ぜる。

Pour 2 into the mold.
Drop the mold two or three times to remove air.
Use a bamboo skewer to smooth the surface.
Bake in a preheated oven at 170℃ for 7 minutes.
Remove from the oven, make 4 slits, then return to the oven and bake for an additional 23 minutes.
Once it's baked, put it upside down in a plastic bottle to remove the heat.
Once cooled, remove the mold and complete.