Dragon fruit chiffon cake

Ingredients

• 3 large eggs, separated
• 25 g castor sugar
• 50 g red dragon fruit puree
• 40 g corn oil
• ¼ teaspoon vanilla essence
• 55 g self-raising flour
• 1½ tablespoonn cornflour
• 1/8 teaspoon cream of tartar
• 60 g castor sugar

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Preparation

• Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and essence. Lightly mix in self-raising flour and cornflour.
• In a separate clean bowl, whisk egg whites, cream of tartar and castor sugar until fluffy and stiff.
• Carefully fold the egg yolk mixture into the beaten egg white until well combined. Turn batter into a 16cm chiffon cake pan.
• Bake in preheated oven at 170°C for 40-45 minutes or until a skewer inserted in the cake comes out clean.
  
• Remove from the oven and invert pan immediately. Leave undisturbed until completely cooled.