Dragon Fruit Jam Chiffon Cake First Release

Ingredients: 40g low-gluten flour, 30g dragon fruit jam, 2 eggs, 10–20g sugar, 25ml corn oil, 25ml water, a pinch of salt, a few drops of white vinegar.

Add 10 grams of sugar to the egg yolks and beat until the sugar is completely dissolved and the color turns pale.

Add corn oil and water one after another, and mix well.

Add the jam and salt, and stir well.

Sift in the cake flour.

Use a spatula to cut and mix evenly, set aside.

After adding white vinegar to the egg whites, fold in the sugar in three additions and whip.

Speaking of egg beaters, they can pull out pointed bends.

Take one-third of the egg white mixture and add it to the egg yolk mixture, then fold and mix evenly.

Then fold it back into the egg white mixture.

Mix and stir evenly.

Pour into a 6-inch round mold, level the surface, and pop any large bubbles.

Place it in a preheated oven at 150°C with top and bottom heat, on the middle-lower rack, and bake for about 40 minutes.

Invert immediately after coming out of the oven.

Flip it over after it cools.

Demolding.