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Dragon Fruit Chiffon Cupcakes

Monday, April 30, 2012 5:35

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Before I started blogging, I only know of pandan chiffon cake but as I began blogging, I begin to discover many interesting flavours. This is one unique one which I got to try from Anncoo. It’s very soft and I love it very much. I have book-marked many other flavours but am just no good enough in whisking up a tall chiffon cake.

This dragon fruit chiffon cake is very soft but was kinda of discouraged as it didn’t rise well. But I love this natural pinkish color from the fruit. Chiffon cake experts out there – any tips for me to improve … would certainly love to hear from fellow bloggers.

Recipe refererence from Anncoo Journal

3 Egg yolks (use large egg 70g each)
25g Caster sugar
70g Dragon fruit puree
40g Corn oil
1/4 tsp Vanilla extract
55g Self raising flour (I used cake flour + 1/2 tsp baking powder)
2 tbsp Corn flour

3 Egg whites
1/8 tsp Cream of tartar
60g Caster sugar

Method:

· Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and vanilla extract. 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.

· Spoon batter into muffin liners.

· Bake in preheated oven at 170°C for 10 minutes then reduce temperature to 160C and bake for another 20-25 minutes or until a skewer inserted in the cake comes out clean.

· Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.

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