Recipes

Potato

Tororo chiffon cake

Vegetables
eggs/milk
Confectionery

Ingredients (For one 17cm chiffon mold)

egg	4 M balls
Flour	70g
Granulated sugar	70g
Salad oil	30g
Yam soup	Appropriate amount with your favorite flavor
milk boiled with tea (For seasoned yam soup, use water)	50g

<Preparation>
- Separate the eggs into yolks and whites in two bowls, and cover the egg white bowl with ice.
- Boil tea with milk
・Preheat the oven to 170 degrees

Method

In a bowl, add about 1/3 of the granulated sugar to the egg yolks and mix with a whisk until it becomes white and fluffy, then add the salad oil and mix well.

Add the milk from which the black tea was boiled to Step 1 and mix. Add the grated yam and mix.

Sprinkle the flour into Step 2 from a high place to incorporate air, and mix well with a rubber spatula.

In a separate bowl, add about 1/3 of the granulated sugar to the egg whites and beat with a hand mixer (low speed). When the texture is no longer grainy, add the remaining 1/3 of the granulated sugar and gradually increase the speed of the hand mixer until the egg whites form stiff peaks.

Add a scoop of the meringue made in Step 4 to the bowl in Step 3 and mix well.
Add the remaining meringue and mix with a rubber spatula until there are no lumps of meringue.

Pour the batter into the mold, remove the air and bake for 170 minutes in an oven preheated to 30 degrees.

Immediately after baking, turn upside down in a jar until cool.

Key Points

Recipe published in "Fujinokuni 'Tororo Soup Search' Map" ver.II. 2023 edition (created by Maeda Laboratory, Faculty of Production, Environmental Management, Shizuoka Prefectural University of Agriculture, Forestry and Environmental Sciences).

This is a chiffon cake made using yam soup flavored with bonito stock + soy sauce or mackerel stock + miso.
It has a chewy texture, and the flavor of the fish goes surprisingly well with the sweetness.

Special article about “Fujinokuni “Tororo Soup Search” Map”:
"Various yam soup from Fujinokuni - The richness of ingredients from within the prefecture packed into yam soup"

Recommended ingredients from Shizuoka Prefecture

Real wild yam

Produced using Agricultural Test No. 60 selected by the prefecture and a patented cultivation method. Wild yam is characterized by its pleasant aroma when ground, its beautiful color, and its stickiness.

Recipes using vegetables, eggs, and milk