Cranberry Yoghurt Chiffon Cake

Cranberry Yoghurt Chiffon

This recipe is adapted from Happy Home Baking but there are some changes to the ingredients to make it easier to bake the cake.

Ingredients - Egg Yolk Mixture

3 large egg yolks

1.5 to 2 tbsp castor sugar

3 tbsp corn oil

80 gm cranberry yoghurt or plain yoghurt

80 gm plain flour + 1/2 tsp baking powder [sifted and add in dried cranberries]

60 gm dried cranberries - chopped coarsely

• Whisk egg yolks with castor sugar till creamy and add in corn oil [1 tbsp at a time].  Mix well after each addition.  Then add in yoghurt.  Mix well, fold in flour with cranberries till well combined.  Set aside.  Preheat oven at 180 degrees C for 10 minutes.  Meanwhile prepare the meringue.

Ingredients - Egg White Mixture

3 large egg white

1/4 tsp cream of tartar

3.5 tbsp caster sugar

Invert pan immediately after baking

• Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar.  Continue beating for a second and add in caster sugar gradually.  Continue beating all the time till soft peaks formed [Note - it is easier to fold in soft peak egg white mixture to egg yolk mixture.  Do not overbeat meringue]
• Fold in 1/2 the egg white mixture to egg yolk mixture till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
• Pour into 7" chiffon pan and bake in preheated oven for 30-40 minutes on lower rack.
• Remove from oven and immediately invert pan to cool cake before removing from pan.

Steamed Yam Cake [Orh Kuih]

Steamed yam cake [orh kuih] is a very common steamed cake usually available at hawker stalls selling Chee Cheong Fun, Chai Kuih or some food stalls selling ready cooked dishes and Nyonya kuihs.

This is a good and easy recipe for Yam Cake which I like very much.

Yam cake with garmishing

Recipe Source from Tiga Gajah Cho Heng Sdn Bhd, Penang
Ingredients - Batter Mixture

270 gm rice flour

100 gm wheat starch

1 tbsp salt

1 tsp pepper

1/2 tsp msg

1 1/2 tbsp sugar

1000 ml water

• Mix all ingredients together, stir well and strain.  Set aside.  Stir again before adding to fried yam.

  

  Ingredients for Batter

Ingredients - Garnishing

100 gm dried prawns - washed and pounded

1 tbsp oil

1 red chilli - finely chopped

1 stalk spring onions - cut into small pieces

75 gm fried sliced shallots

• Fry dried prawns in oil till fragrant, remove to cool.

400 gm yam - either steam half portion and mashed and add to batter mixture or cut whole portion into small cubes.

3 tsp oil

2 cloves garlic - chopped

• Heat oil in wok and saute garlic till fragrant.  Add in cubed yam to fry for 5-10 minutes till aromatic.  Add in a little of fried dried prawns.  Stir to mix well and pour in  2/3 portion of the batter.  Continue stirring on medium heat till batter thickens.  Off fire and add in the balance [1/3 portion] batter.  Stir to mix well.
• Pour into a greased 10" steaming tray.  Smooth the surface and steam over high heat for 30 minutes.
• After steaming, sprinkle dried prawns evenly over yam cake.  Cool and before serving, sprinkle spring onions, chilli and fried shallots on yam cake.  
• Cut and serve with chilli sauce [recipe here for homemade chilli sauce].

Fry dried prawns and yam cubes

Before steaming

After steaming for 30 minutes before adding garnishing

Taiwan Food

Taiwan Fried Oyster - TWD 50

Taoyuan Split Bun with braised pork - TWD 35

Taoyuan Siew Loong Pau - 6 for TWD 50

Taoyuan Tofu Fah with Yam Balls - TWD 30/bowl

Taichung Mango Shaved Ice - TWD 70/bowl

Taichung Braised Pig Trotter - TWD 70/portion

Taichung - Dinner for 2 - TWD 255

Kaohsiung -  Taiwan Bento Rice Set - TWD 65

Taipei - Bento Rice set - TWD 80 [it's good]

Changhua - Taiwan Meat Ball - TWD 35/piece

 My husband and I spent 2 weeks in Taiwan.   We travelled to various parts of the island [Taipei, Chiu-fen, Hualien, Kaohsiung, Cijin Island, Tainan, Anping, Taichung, Changhua, Lukang, Sanxia, Taoyuan and Daxi] and savoured much of their local delicacies.  I took plenty of photos of the food, scenery, morning and night markets to share with all my dear readers.  I think I can only do it gradually now as I am not in the mood since my Pa has passed away so soon after we were back.  Sorry for that.  


I am posting my Taiwan Travel and Food in my other blog - Cooking Pleasure - Travel & Food.