• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 3 eggs (large), separated
  • 85g castor sugar
  • 1/8 tsp cream of tartar
  • 40g corn oil
  • 1/4 tsp strawberry essence
  • 30g dragon fruit puree
  • 60g self-raising flour
  • 10g cornflour

Instructions

  1. Place egg yolks and egg whites into different mixing bowls. Sift the self-raising flour and cornflour together twice.
  2. Combine the egg yolks with the corn oil, essence, dragon fruit puree and sifted flours. Add half the sugar and whisk until thick and smooth. Set aside.
  3. Whisk egg whites, cream of tartar and remaining sugar until stiff but not dry.
  4. Carefully fold the egg yolk mixture into the egg whites until well mixed.
  5. Turn the batter into a 20cm ungreased chiffon tube pan. Bake in a preheated oven at 160°C for 30-35 minutes or until a skewer inserted in the centre of the cake comes out clean.
  6. Remove cake from the oven and invert pan immediately and leave to cool completely. To remove cake from the pan, run a palette knife around the sides of the pan.

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