Dragon fruit chiffon cake

Overview

The promised red color was gone, which was a bit disappointing, but the taste was still good.

Tags

• baking
• cake
• chiffon cake
• dragon juice
• dragon fruit pulp
• egg
• low gluten flour
• salad oil
• sugar
• white vinegar

Ingredients

Steps

1. 1 Take an appropriate amount of dragon fruit pulp, use a spoon and a sieve to take out the dragon juice, leave 30g of the filtered dragon fruit pulp and 40g of the dragon juice.

   

2. 2 All ingredients

   

3. 3 Egg yolk protein separation

   

4. 4 Add sugar to egg yolks and mix well

   

5. 5 Add salad oil and mix well

   

6. 6 Add dragon juice and mix well

   

7. 7 Sift in the low-gluten flour and mix well. Add the pulp filtered out in the sieve and mix well

   

8. 8 Mix the egg yolk paste and set aside. Preheat the oven to 130 degrees for upper heat and 120 degrees for lower heat

   

9. 9 Add a few drops of white vinegar to the egg whites, add sugar in three batches and beat

   

10. 10 Take 1/3 of the egg whites and mix well into the egg yolk paste

    

11. 11 Pour the mixed egg yolk paste back into the remaining egg white bowl and mix evenly. Pour into the mold, knock out any bubbles, and place in the preheated oven. 60 minutes

    

12. 12 Take it out, invert it, cool and demold

    

13. 13 Cut into pieces and eat