Recipe Ingredient
- 5 eggs, separated
- 150g castor sugar
- 1 tbsp corn oil
- 100ml thick coconut milk
- 3/4 tsp vanilla essence
- 30g red dragon fruit puree
- 150g self-raising flour, sifted
- 1/2 tsp cream of tartar
Instructions
- Separate yolks and egg whites into two mixing bowls, making sure that the egg whites do not contain any trace of the yolks.
- Line the base of an ungreased 20cm chiffon cake pan with non-stick parchment paper. Preheat oven to 180°C.
- Whisk egg yolks and half of the sugar until light and creamy. Add coconut milk, corn oil and essence. Carefully add sifted flour; fold in lightly and quickly.
- Whisk the egg whites until frothy, then add cream of tartar and half of the sugar. (Add sugar gradually, one third at a time.) Beat until the mixture is stiff. Gently fold egg yolk mixture into the beaten egg whites. Carefully mix, lightly and evenly.
- Remove one heaped ladleful of batter and stir in dragon fruit puree to mix. Pour 1/3 plain batter into prepared pan. Spoon 2-3 tablespoons of dragon fruit coloured batter over. Pour in another 1/3 plain batter and add dragon fruit coloured batter. Finish off the last portion of plain batter followed by the dragon fruit batter. Use a satay stick to draw around to create a marble effect.
- Bake for 35 minutes or until well risen and firm to the touch. Invert the pan immediately and leave to cool completely. To remove the cake from the pan, run a thin blade knife around the sides of the pan. Peel off lining paper.
