The Dragon fruit, also known as Pitaya, a cactus specie is a low-calorie fruit that can be enjoyed on its own or part of a salad, a smoothie or used as an ingredient in cake making. I was very pleased when I saw that there was still a tinge of pink in the cake and it tasted just wonderful, topped with a spoonful of the fresh fruit.
Dragon fruit chiffon cupcakes ~ 火龙果戚风蛋糕
(A) Ingredients
3 egg yolks
25 gm caster sugar
70 gm Dragon fruit puree
40 gm canola oil
1/4 tsp vanilla
55 gm self-raising flour (sifted)
2 Tbsp cornflour
(B) 3 egg whites
1/8 tsp cream of tartar
60 gm caster sugar
Method
- Whisk egg yolks with sugar till well blended, add in oil, vanilla and dragon fruit puree. Mix well.
- Mix in sifted self-raising flour and cornflour. Stir till well incorporated.
- In a clean bowl, whisk egg whites till foamy, add in cream of tartar. Whisk till frothy and add in sugar gradually. Whisk till stiff peaks form.
- Fold 1/3 egg whites into the egg yolk mixture, mix well, followed by the remaining egg whites.
- Spoon batter into cupcake liners, tap to release air bubbles.
- Bake in a preheated oven @ 170 deg.C for 10 mins. and reduce to 160 deg.C for another 20 to 25 mins.
- Remove from oven and invert immediately.
- Dust with icing sugar and a dollop of dragon fruit before serving.
- Yield : 9 cupcakes.
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