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
Method
- To make egg yolk batter, combine egg yolks, oil, dragon fruit puree, sugar in a mixing bowl.
- Fold in flour until form batter
- Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
- Fold egg white into egg yolk mixture in 3 parts
- Pour into ungreased 18cm tube pan.
- Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
- Bake in preheated oven 175 C for 30 min.
- Remove from oven, invert the cake to cool completely.
Note
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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