Dragon Fruit Chiffon Cake

reciped adapted from "Chiffon Cake is Done by Kevin Chai" with some modification

Egg Yolk Batter
3 egg yolks
60g Dragon Fruit puree
30ml Oil
25g Sugar
60g Flour

Egg White Foam
3 Egg Whites
50g Sugar


  1. To make egg yolk batter, combine egg yolks, oil, dragon fruit puree, sugar in a mixing bowl.
  2. Fold in flour until form batter
  3. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
  4. Fold egg white into egg yolk mixture in 3 parts
  5. Pour into ungreased 18cm tube pan.
  6. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
  7. Bake in preheated oven 175 C for 30 min.
  8. Remove from oven, invert the cake to cool completely.
1)The Dragon Recipe is just nice, at least those "air pocket" is more visible!
2)This time i bake at 180 instead.


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