Pitaya Yogurt Cake

Name: Pitaya Yogurt Cake
Cuisine: American
Ingredients: 2/3 cup cake flour (about 80g); 4 egg yolks; 4 egg whites; 1/4 cup sugar (about 60g); 1/4 cup milk (about 55g); 1 1/2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 2/3 teaspoon baking powder; Pinch salt; 11 1/4 oz red dragon fruit (about 320g); 1/2 cup plain yogurt (about 140g); 1 1/2 tablespoons lemon juice; 1 cup whipping cream (about 220g); 1/3 cup sugar (adjust based on fruit sweetness, about 80g); 2 1/2 tablespoons gelatin powder (about 21g)

李媽媽 @cook_6817772

Pitaya (dragon fruit) is juicy and sweet. Besides eating it fresh, you can use it to make jam, cakes, or desserts that are not only vibrant in color but also delicious! Visit Mama Li's Kitchen Facebook page and click 'Like' to get the latest recipe updates!

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Ingredients

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Chiffon Cake (7-inch) Ingredients:
2/3 cupcake flour (about 80g)
4egg yolks
4egg whites
1/4 cupsugar (about 60g)
1/4 cupmilk (about 55g)
1 1/2 tablespoonsvegetable oil
1 teaspoonvanilla extract
2/3 teaspoonbaking powder
Pinchsalt
Other Ingredients:
11 1/4 ozred dragon fruit (about 320g)
1/2 cupplain yogurt (about 140g)
1 1/2 tablespoonslemon juice
1 cupwhipping cream (about 220g)
1/3 cupsugar (adjust based on fruit sweetness, about 80g)
2 1/2 tablespoonsgelatin powder (about 21g)

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Steps

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1

Beat the egg yolks with salt until pale yellow, then mix in the milk, vegetable oil, and vanilla extract.
2

Sift the cake flour and baking powder, then gradually add to step 1, mixing until fully combined and smooth.
3

Gradually add 1/4 cup sugar to the egg whites in three parts, beating until stiff peaks form. Fold the egg whites into the batter from step 2 in three parts until fully combined.
4

Pour the batter into a cake mold and bake in a preheated oven at 340°F (170°C) for about 30 minutes. Invert to cool completely before removing from the mold. Cut a slice about 3/4 inch thick and set aside.
5

Blend the dragon fruit flesh into juice using a food processor, then mix in the lemon juice and yogurt.
6

Dissolve the gelatin powder in water over low heat, stirring until dissolved, then let cool.
7

Whip the cream with 1/3 cup sugar until soft peaks form, then gradually fold into step 5. Add the cooled gelatin mixture from step 6 and mix well.
8

Place a slice of chiffon cake in the center of an 8-inch cake mold, pour the mixture from step 7 into the mold, and refrigerate for at least 4 hours.