Red Dragon Fruit Cakes 火龍果小蛋糕
These fruit cakes look lovely due to the natural pink colour of the red dragon fruit (Pitaya) on the top of the cakes, after being baked. The recipe is as usual very easy to follow and can be sent into the oven after a few minutes of mixing. As dragon fruit doesn’t have much taste, some lemon juice and vanilla extract are added into the batter to enhance the flavour. These red dragon fruit cakes are soft and spongy and are great to serve as tea cake at any time of the day.
Red Dragon Fruit Cake
Soft and spongy and are great to serve as tea cake at any time of the day
Ingredients
- 3 large eggs
- 70 g caster sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 20 g fresh milk
- 50 g dragon fruit
- 30 g corn oil
- 120 g cake flour/plain flour - sifted
Instructions
- Preheat oven at 150 deg C. Grease muffin pan with butter or cooking spray and set aside.
- Blend fresh milk and dragon fruit to smooth and add corn oil into it, blend well again.
- In a mixing bowl, whisk eggs, sugar, lemon juice and vanilla extract at high speed till thick and fluffy, for about 5-7 minutes.
- Sieve the flour into the egg mixtures the second time in 2 portions until combined at low speed, Then use a rubber spatula to fold well the batter.
- Lastly stir the dragon fruit puree mixture again before pouring it into the batter and fold well with a rubber spatula.
- Scoop the batter into the muffin pan and gently tap the pan to release air bubbles. Then bake in the preheated oven for about 30 minutes or skewer inserted in the cake comes out clean.
- Release the small cakes from muffin pan once it is out of the oven
Nutrition
Calories: 34kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 3mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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火龍果小蛋糕
- 不须加色素也能烘烤出天然粉色的火龙果蛋糕。简单的材料，蛋糕有点弹牙，健康好吃！
材料：可做9个小蛋糕
- 3个 大鸡蛋 （约210克）
- 70克 细砂糖
- 1茶匙 香草香精
- 1茶匙 柠檬汁
- 20克 鲜奶
- 50克 火龙果肉
- 30克 玉米油
- 120克 低筋面粉/中筋面粉，过筛
做法：
- 预热烤箱至摄氏150度。在玛芬烤盘里抹上油，备用。
- 将火龙果肉和牛奶打成果泥。倒入玉米油，搅拌均匀。
- 将鸡蛋，细糖，香精和柠檬用电动打蛋器以高速度打发约5-7分钟。
- 再把面粉分2次筛入蛋糊里，用慢速度搅拌。然后用橡皮刮刀翻拌均匀即可。
- 火龙果混合液再次搅拌均匀才倒入面糊里，用橡皮刮刀翻拌均匀。
- 将面糊舀入至9分满。轻轻敲出汽泡。放进预热烤箱烤约30分钟或用牙签扎入蛋糕内部，拔出没有粘糊，就表示熟了。
- 蛋糕烤好后，马上进行脱模。
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Hi Ann, did u spray oil & dust the pan with flour before you put the batter in? Thanks
Hi Tulip, Just grease (brush) pan with butter (in step 1).
Hi Ann,
I made this but the top is wet after cooled down even though it’s cooked when the chopstick came out clean from the bake. May I know why is that so?
Thanks alot!
Hi Mickey, Is better to consume the cake within a day after baked. My cake got a wet top the next day, this is probably due to the fruit acid.
Can i add some flesh to the batter?
I’m afraid by adding the fruit flesh will makes the cake texture more wet.
lovely! will surely try this out. Meanwhile, you can check mine post about dragon fruit (benefits) here https://farmerunclefruits.wordpress.com/2017/09/04/dragon-fruit/
Hi Ann
Can I make double recipe but bake the batter 2 times (i.e. bake the first 9 then after they are cooked then bake the second 9) becoz I have only 1 1 tray?
Thanks
Hi Tulip, I suggest you prepare the batter 2 times as the baking time is 30 mins and you need to cool down the tray to add the 2nd portion of batter into it. Anyway you can bake it into those small cupcake liners for double recipes.
Ann. I baked this cake successfully. Thanks for the recipe. But my sponge cake is dense. Is it supposed to be light anf soft?
Hi Pearlyn, The cake is soft but not light due to the high content of eggs, milk and dragon fruit puree.
Hi Ann, I am Anne Fong again. Saw your new recipes and it looks very pretty. Maybe I will try ans bake this recipe during the Raya holidays. I tried baking green apple raisins cheese bar last week and it out very well. I got your recipe from honest cooking. My family likes it very much. Sorry forgot to post the picture to you.
Hello Anne, Thank you very much for trying my recipes 🙂
Happy baking!
They are so gorgeous! Love the pinky colour, Ann.
Can i substitute corn oil with other vegetable oil like canola or suflower oil? Thanks
Sure, you can use any type of vegetable oil you have at home.
Sure, you can use any type of vegetable oil you have at home.
May I ask where did you buy the lovely mold?
I bought the mould from Phoon Huat.
Thank you?
they are so cute !
These are sooo pretty and cute! It’s so cool that they are pink on top and yellow at the bottom. Sharing of course!
Ann, these cakes are so dainty and pretty!
This is a really pretty cake Ann! I’d like to give it a try soon. May I know if there is any particular technique is required to make the cake pink at the top and yellow at the bottom?
Hi Misty, No, the colour will comes out naturally after baked.
Hi Ann, did u spray oil & dust the pan with flour before you put the batter in? Thanks
Hi Tulip, Just grease (brush) pan with butter (in step 1).
Can i add some flesh to the batter?
I’m afraid by adding the fruit flesh will makes the cake texture more wet.
Ann. I baked this cake successfully. Thanks for the recipe. But my sponge cake is dense. Is it supposed to be light anf soft?
Hi Pearlyn, The cake is soft but not light due to the high content of eggs, milk and dragon fruit puree.
Hi Ann,
I made this but the top is wet after cooled down even though it’s cooked when the chopstick came out clean from the bake. May I know why is that so?
Thanks alot!
Hi Mickey, Is better to consume the cake within a day after baked. My cake got a wet top the next day, this is probably due to the fruit acid.
lovely! will surely try this out. Meanwhile, you can check mine post about dragon fruit (benefits) here https://farmerunclefruits.wordpress.com/2017/09/04/dragon-fruit/
Hi Ann
Can I make double recipe but bake the batter 2 times (i.e. bake the first 9 then after they are cooked then bake the second 9) becoz I have only 1 1 tray?
Thanks
Hi Tulip, I suggest you prepare the batter 2 times as the baking time is 30 mins and you need to cool down the tray to add the 2nd portion of batter into it. Anyway you can bake it into those small cupcake liners for double recipes.
This is a really pretty cake Ann! I’d like to give it a try soon. May I know if there is any particular technique is required to make the cake pink at the top and yellow at the bottom?
Hi Misty, No, the colour will comes out naturally after baked.
These are sooo pretty and cute! It’s so cool that they are pink on top and yellow at the bottom. Sharing of course!
Hi Ann, I am Anne Fong again. Saw your new recipes and it looks very pretty. Maybe I will try ans bake this recipe during the Raya holidays. I tried baking green apple raisins cheese bar last week and it out very well. I got your recipe from honest cooking. My family likes it very much. Sorry forgot to post the picture to you.
Hello Anne, Thank you very much for trying my recipes 🙂
Happy baking!
they are so cute !
Can i substitute corn oil with other vegetable oil like canola or suflower oil? Thanks
Sure, you can use any type of vegetable oil you have at home.
Ann, these cakes are so dainty and pretty!
May I ask where did you buy the lovely mold?
I bought the mould from Phoon Huat.
Thank you?
They are so gorgeous! Love the pinky colour, Ann.