Friday, June 29, 2012

Dragonfruit Blueberry Chiffon

another success! god bless!

4 egg yolks
50ml oil
60ml dragonfruit puree + water
2 spoonful blueberries, chopped and coated with flour
70g cake flour

4 egg whites
70g sugar

  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed (except blueberries).
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Fold in blueberries.
  6. Pour into ungreased 17cm tube tin.
  7. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  8. Remove from oven and invert the tin. (leave more space between tin & tabletop)
  9. When cake is completely cooled, unmould from tin,slice and serve.

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