Petitchef

Dragon fruit chiffon cake

Other
12 servings
20 min
44 min
Very Easy

Ingredients

Number of serving: 12
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

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.

Photos

Dragon Fruit Chiffon Cake, photo 1Dragon Fruit Chiffon Cake, photo 2Dragon Fruit Chiffon Cake, photo 3Dragon Fruit Chiffon Cake, photo 4Dragon Fruit Chiffon Cake, photo 5

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