Dragon Fruit Chiffon Cupcakes

Yummy Bakes | 1:28 PM | |

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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15 comments:

  1. Love the natural pink colour and the soft, moist texture!

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  2. Replies
    1. Thanks, you chiffons are so nice and tall.

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  3. i only know that beating of the egg whites till stiff is very important and the folding must be very gentle. But i like the outcome of the colour, really like it's coming from a dragonfruit! is it cake fully cooked?

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    1. Ya, that's why I was get very stressed when I see recipes that calls for yolks and whites to be separated and particularly for chiffon cakes - very challenging cake. There were a couple of them not that well baked.

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  4. i like the pinkish color too...
    sometimes, i also not able to get a perfect chiffon cake...but keep trying, i believe one day you will come out with the chiffon cake that you are satisfied with. :)

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    1. Yes, I find chiffon cakes very challenging - not all the time get a good result.

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  5. I love the colour! So pretty! This is the third chiffon cake I saw today! Have not made one in ages! You say yours did not rise well but it looks very spongy! Maybe the egg whites are not beaten until stiff enough? You could check whether it is really stiff by turning the bowl of beaten egg whites upside down. If it stays that way, then it is ready, if it starts to slide down, then you need to beat it a couple of minutes longer. But take care not to overbeat the egg whites!! I hope this helps!

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    1. Joyce, thanks very much. That's very helpful - I guess I just have to practise more - do more chiffon cakes to get to the right consistency of egg whites.

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  6. Oh Wow! What a lovely chiffon cupcakes! The natural color is so lovely & amazing flavor too! I've never make a chiffon cake before but these look perfectly well done to me! :)

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  7. Some fruits might change the colour once baked. But surprisingly for this pink drangonfruit, the colour is still intake, not changing at all, and the result colour is nice too. Thanks for sharing with us :)

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  8. What a lovely colour cake. Your chiffon cake is walking tall!

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  9. I love natural food colouring and I think your chiffon cake is looking very pretty! I have not make a chiffon cake before... well I'm a little scared to make them, to be honest. Yours look really delicious!

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