For my mother's 93rd birthday, I thought I will try making the Red Dragon Fruits Chiffon Cake.
My anticipation of a busy weekend schedule was a bit off. I baked the cake on Thursday. I can tell the cake is pinky in color. By Saturday, the beautiful pink crumb seem to have oxidized. So, next time, I just have to wake up at 4 am, if I need to.
Ingredients are no different from Kabocha Chiffon Cake in previous post, except switch 9 oz Kabocha with 9 oz Puree'd frozen Red Dragon Fruits.
What I found out is that I had not been beating the egg whites at high enough speed to completely pick up the egg white that I saw at the bottom of the beater bowl a long time ago which caused me to doubt KitchenAid's beater head and bowl shape, and I have been making meringue by hands all these years to be sure. Now I have a confidence that if I use speed 8 and 10, all egg whites are picked up and formed into meringue. I hope it will be the same the next time.