How to make dragon fruit chiffon cake

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  1.Put the dragon fruit into a food processor.

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  2.Processed into dragon fruit puree.

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  3. Add lemon juice to the egg whites and beat with a whisk at high speed for 30 rounds.When fish-eye bubbles appear, add 30 grams of fine sugar.

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  4. Beat the egg white 50 times at high speed until there are drooping hooks in the egg white, add 15 grams of granulated sugar.

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  5.Continue to beat for 50 rounds, then add 15 grams of fine sugar.

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  6. Beat again 50 times, the egg white will appear upright and small peaks, the meringue will be delicate Smooth and shiny.

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  7. Add salt and fine sugar to the corn oil and beat with a whisk at low speed Evenly.

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  8.Add dragon fruit puree and beat evenly.

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  9.Sift the low-gluten flour.

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  10. Beat evenly and add egg yolk and vanilla extract.

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  11.Use a whisk first and then use a spatula to stir evenly until the dripping paste It won't disappear anytime soon.

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  12.Put one-third of the egg whites into the egg yolk paste.

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  13. Stir until thick.

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  14. Pour the cake batter back into the egg whites and continue.

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  15. Stir the cake batter about 50 times and the cake batter is complete.

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  16. Pour the cake batter into the mold and shake it a few times to defoam.

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  17. Preheat the oven to 150 degrees and put the mold into the oven to bake for 40 minutes.

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  18.Invert immediately after baking and remove from the mold after three hours.

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  19.The perfect cake is completed.

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  20. Cut into cake slices and you can use your imagination to make any cream cake.