Steamed Red Dragon Fruit Angel Cake

An angel cake is basically a sponge cake which uses egg whites which beaten till stiff peak, just like a chiffon cake. I used red dragon fruit puree in the cake batter and why is the cake not pink?? As I already knew that the pink colour pigment will not maintain after the baking process, thus I added a tsp of red yeast rice powder to the batter, hoping that the cake will at least has some reddish colour tone instead of a brownish cake! hehehe so am more curious with the outcome of the appearance rather than its taste! ^.* The results? A orangey red angel cake with slight tinge of sweetness from the dragon fruit. 

ooohhhh so pink!! but after baking the tone is completely different!

Recipe adapted from 'Magic Steamed Cake' by Alex Goh
Ingredient

• 2 egg whites
• 50gm sugar
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 30gm corn oil
• 60gm red dragon fruit puree
• 75gm cake flour
• 1/2 tsp double action baking powder
• 1 tsp red yeast rice powder (optional)

Method

1. Using a electric whisk, beat egg whites, salt & cream of tartar until fluffy.
2. Add in sugar gradually and beat till soft peak form.
3. Beat in corn oil and fruit puree until well blended.
4. Sift in flour, baking powder and red yeast rice powder. Fold till combined.
5. Pour batter into a well greased and floured 7" round tube mould. Steam over preheated steamer on medium heat for 30mins. Cool completely before unmoulding.

I'm submitting this your post to Aspiring Bakers #25 - Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well in Flander