This is my 2nd attempt at making chiffon cake and the sad thing is I am still not good at it :p Chiffon cake are nice to eat and light and easy for the stomach. I would love to make this for the sunday school kids for I know they will surely love it. Love the not oily yet light , moist and spongy texture of the cake. I wish I could bake like some of my blogger friends who can bake very beautiful chiffon cakes like a pro. Ahhhh.....I guess I need to practice more on making chiffon cake.
This chiffon cake doesn't rise up tall like those sold at the cake shop. It kind of shrank when it cooled down. After reflecting what I did to the ingredients...I finally conclude that I may have added in a bit too much of dragon fruit puree to the batter when the recipe calls for only 50 gm thus making the cake heavy....if only I have been greedy with putting so much of the dragon fruit puree....I did not want to waste the puree so I poured all in...making it 30gm more than the recipe calls for LOL! I am sure a smart
ass Momsie ! Anyway the cake was delicious....and I love the color-dark pink and orangey with speckles of black seeds ! Beautiful and flavorful even though it doesn't rise tall :) I believe practice makes perfect. I am going to make this again and again till I succeed in making it tall and beautiful ! I won't call it quit until I get one that rises tall and perfect .
I love folding in the egg white mixture
to the dragon fruit batter....
truly a great therapy for de-stressing :)
I love my iPod Touch...so convenient and useful for me
when baking in the kitchen.....save me trips running to
my PC just to read the recipe :) and thanks to Steve Jobs !
Cooling period and the excitement
for the cake to drop down......and I was
like what happened to my cake LOL!
it shrank !!!!
don't judge the appearance....
it taste good :)))
light, soft and moist at the same time...beautiful cake !
Luckily, despite the heavy dosage of puree,
the texture turned out quite light
though it shrank a bit :)
Dragon Fruit Chiffon Cake by Amy Beh
3 large eggs, separated
25g castor sugar
50g red dragon fruit puree * I used red dragon fruit
40g corn oil
¼ tsp vanilla essence
55g self-raising flour
1½ tbsp cornflour
1/8 tsp cream of tartar
60g castor sugar
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.
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