I can never tell you how delighted I was when I took the cake out of the oven. The first thing I checked was the height of the cake. Wow…how like a chiffon cake ! I was afraid that it may not rise up light and fluffy…but it did :)) ) Yay! And this is the first time I tried baking a chiffon cake and it was good. Moist as in the texture not dry like those bought ones. I prefer this texture coz you can really eat a lot and still not feel that you have over eaten. Everyone likes it…and we finished the whole cake in less than an hour. It was served as a tea snack while waiting for dinner to be served and watching a movie at home together with my Piggies is sheer joy and am looking forward to the long weekends…we have extra 2 days becoz of the Hari Raya holidays….gosh ….I am dancing with joy…imagine four days of baking and cooking and feeding my Piggies ** this is the only time that my bakes will be finished in an hour LOL! I can’t stop growing young adults from eating the whole day , can I :p
I used the recipe shared by Amy Beh and she has always been my online baking guru. Her recipes are foolproof and the steps are easy to follow for new learners too. This dragonfruit chiffon cake is one that I would want to make again and again and this is good to bring for my pot bless party too. It is light and fluffy and good for the young and old for no butter is used. When I have to bring something for pot bless , I make sure that the food is good for the old and young :)) and this is definitely good!
The first thing I looked for in this cake was the height..
the height tells you that the cake is correctly done :p
the only flaw is the color of the cake...looks like the dragonfruit puree
was not evenly distributedinto the batter :p
but hey I am not a pro yet so please allow a bit of flaws...LOL!
a closer look at the texture....good for a first timer...rite???
Dragon Fruit Chiffon Cake by Amy Beh
3 large eggs, separated
25g castor sugar
50g red dragon fruit puree
40g corn oil
¼ tsp vanilla essence
55g self-raising flour
1½ tbsp cornflour
1/8 tsp cream of tartar
60g castor sugar
Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and essence. 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. Turn batter into a 16cm chiffon cake pan.
Bake in preheated oven at 170°C for 40-45 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and invert pan immediately. Leave undisturbed until completely cooled.