I can never tell you how delighted I was when I took the cake out of the oven. The first thing I checked was the height of the cake. I was afraid that it may not rise up light and fluffy…I used the recipe shared by Amy Beh again and she has always been my online baking guru. Her recipes are foolproof and the steps are easy to follow for new learners too. A light and fluffy dragonfruit chiffon cake ! This is my second time making chiffon cake and it is much better than the first time I made it :)
though the color of the red dragonfruit is not prominent but it taste good
Dragon Fruit Chiffon Cake by Amy Beh
3 large eggs, separated
25g castor sugar
50g red dragon fruit puree
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.