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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.
·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.