Dragon Fruit Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

Can't write much today as I am going dating with Mr Hubby. I LIKE!!! *on cloud nine*

Take care all....

T.H.E R.E.C.I.P.E

I still have one more Dragon Fruit given by my neighbour Huda. Lovely dark red colored dragon fruit which will be sad enough to let it go to waste. So I transformed it into something else. Thanks to Mat Gebu who shared this lovely recipe of Amy Beh in his blog. For a more wonderful and drooling looking photo, please click here.

DRAGON FRUIT CHIFFON CAKE

Posted by MamaFaMi
Source : Amy Beh via Mat Gebu

Ingredients A :

3 egg yolks

25 g castor sugar

50 g Dragon Fruit meat - grated

40 g corn oil

1/4 teaspoon vanilla essence

55 g self-raising flour

1 1/2 tablespoons cornflour

pinch of salt

Ingredients B :

3 egg whites

1/8 teaspoon cream of tartar

60 g castor sugar

Method :

1. Preheat the oven to 180 C. Prepare the chiffon cake tin. DO NOT grease.

2. In a bowl, whisk ingredients A till well mixed. Set aside.

3. In a mixer bowl, whisk the egg whites till it bubbles. Add in cream of tartar and sugar. Continue beating till the mixture thickens and light.

4. Scoop 1/2 the egg whites into the ingredients A. Fold lightly. Add the rest of the egg whites and keep folding till all the mixture is well combined.

5. Pour into the chiffon cake tin and bake for 40 to 45 minutes.

6. Remove from the oven and turn the tin upside down. Leave to cool completely before removing the cake from the tin using a sharp knife. Slice and serve.

Have a nice day!