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Dragon Fruit Chiffon Cupcakes

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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.
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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.

Read more at YUMMY BAKES



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