Dragon Fruit Chiffon Cake


by: Anncoo

This is the 3rd time I baked this Dragon Fruit Chiffon Cupcakes because I love the super cottony soft texture and the mild taste of dragon fruit in the cake.


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serves: 10

3 Egg yolks (use large egg 70g each)

25 g Caster sugar

70 g Dragon fruit puree

40 g Corn oil

1/4 tsp Vanilla extract

55 g Self rising flour

2 tbsp Corn flour

3 Egg whites

1/8 tsp Cream of tartar

60 g Caster sugar

Nutrition Facts
Dragon Fruit Chiffon Cake

Servings Per Recipe: 10

Amount per Serving

Calories: 119

  • Total Fat: 5.5 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.3 mg
  • Sodium: 85 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 9.2 g
  • Protein: 2.6 g

how is this calculated?

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1.  Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit purée, corn oil and vanilla extract. Light mix in self-raising flour and cornflour.

2.  In a separate clean bowl, whisk egg whites, cream of tartar and caster sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined.

3.  Spoon batter into muffin liners.

4.  Bake in preheated oven at 350F/170C for 10 minutes then reduce temperature to 325F/160C and bake for another 20-25 minutes or until a skewer inserted in the cake comes out clean.

5.  Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.

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