How to make dragon fruit chiffon cake

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  1. Prepare the required materials, protein and The two egg yolk basins must be oil-free and water-free

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  2. Add 25 grams of sugar to egg yolks Beat the eggs with a hand mixer until the sugar is completely melted

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  3.Sift in the flour and cake powder , add salt and dragon fruit puree, and finally pour in salad oil, cut and mix evenly, do not stir in circles too much

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  4.The prepared egg yolk mud is beautiful in color!

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  5. Add one-third of 50 grams of sugar to the egg whites and use an electric egg beater at high speed Whip until there are many fish-eye bubbles, add half of the remaining sugar and continue whipping at high speed

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  6.When the fish eye bubbles disappear, add the remaining sugar and continue to beat as shown in the picture

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  7. Lift the egg beater, the lower egg white tips will droop slightly, and the upper egg whites will stand upright without dripping.

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  8.Put one-third of the egg white into the dragon fruit egg yolk liquid and quickly mix evenly.Then pour it into the egg white basin and quickly mix evenly.Do not overmix as it will defoaming and affect the quality of the finished cake p>

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  9.Prepared cake batter

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  10. Preheat the oven, set the upper and lower heat to 150 degrees, and leave the bottom of the oven for 50 minutes.My oven is a Bear 25.The temperature is for reference! Please adjust the temperature according to your oven! This recipe will not crack at all!

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  11.After the cake comes out of the oven, give it a high vibration and flip it upside down!

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  12.Remove the mold after cooling, but there is a faint pink inside

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  13.My son couldn’t wait to eat a piece after it came out of the oven! She said the cakes made by her mother were so delicious!