Saturday, October 15, 2011

Red Dragon Fruit Chiffon Cake

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 convenient and useful for me 
when baking in the 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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  1. Oh look! The cake has a waistline just like mine! Maybe you did add too much puree but the color is so pretty! Could submit it for Pink Ribbon Day!

  2. I just made dragon fruit ice cream a couple of days ago, have never attempted in chiffon cake before! It has a pretty colour and looks soft and spongy. Try cooling it without the cake touches anything when upside down, it could be why it shrank a bit. Chiffon cakes depends on the air from the egg whites, and putting some pressure on the cake might cause it to lose some of the air. Try placing the three 'legs' of the pan in three bowls or mugs of the same height, it might help. It looks delicious though and I love chiffon cakes! Have not made one in ages! Have a nice day!

  3. it's really nice to see a pink chiffon cake! elin, yes..with a few more practices, i'm sure you will be able to bake a tall and light chiffon cake!

  4. cheers me up with the comparison to your waistline :p

    Kitchen Flavors...I have two more dragon fruits...great idea to turn them into ice cream :) Thank you so much for the tips ...I shall try placing them higher from the table when upside down. You are right...they hve compressed due to touching the base before they can cooled off :) Thank you, your tip is so valuable ! I must try making it again and show you the result :))

    Lena...yea...I love the taste of red dragon fruit chiffon and the color is beautiful :)

  5. Hi!I am no expert in chiffons but I thought it might be useful to share what I have learned. Firstly, I love the color, I have not seen any other red dragon fruit chiffon that came out with this lovely hue. I agree with Kitchen Flavors, the cake shouldnt touch anything when u cool it, on the other hand it needs to be slightly higher for enough ventilation. I also don't think the cake should be dropping out of the pan on its own, if I am not wrong it's a sign of either it's underbaked (if sides are not brown) or too much liguid, making the cake heavy. I learned all these tips and troubleshooting from I hope you find the tips useful and good luck! :)

  6. Lite Home Bake...thank you so much for giving me the link. I shall check it out and learn more from it. You guys are so kind to help me out on this :) I shall try making it again soon :) and shall show you the result then.

  7. well I certainley love the color. I have never made a chiffon cake either.

  8. The color of your batter is so vibrant and beautiful! And even if your cake didn't rise as perfectly as you'd like, it still looks delicious! I wouldn't pass up a slice :)

  9. Haha! I'm sorry, I didn't mean for that 'waistline' crack to sound so bad. It's just so cute! I do get that myself sometimes ... I mean the cake shape and the shrinking. I figured since our eggs are always so wonky in their sizes (is it me or have you noticed the large eggs today are really quite small), sometimes the measurements get quite sensitive. My dad inlaw always says, "It doesn't matter what it looks like. Once it gets into the tummy everything is the same". Wise man :D

  10. Jennifurla...if you can get the fruit,do try this chiffon is delicious...seriously :)

    Lizzy...yea, I love the color and after baking, it is even more beautiful :) even though I have not perfected it yet it deliciousness just the same :)

    Ping....your dad inlaw is wise...nay your waistline crack cheers me up ! haha my chiffon is shapely and nice to eat :)

  11. So unique, color is great! Beat it tastes fantastic. Check us out sometime @ We'd love for you to share some recipes with you! :)

  12. The colour is striking but I think you added in too much puree, heavy that's why it shrank. I must try this. Waistline or no waistline, bet it tastes good.

  13. I'd love to have some of this cake. The color is so pretty.

  14. You will get it. It will take some practice.

  15. i think your cake turned out beautiful. Love Love the color. bet the dragon fruit puree gave it an exotic touch