Mix Fruit Chiffon Cake

After I have successfully baked a beautiful blueberries chiffon cake earlier in the week, I was tempted to bake another chiffon cake again. This time, I tried a mixed fruits chiffon using frozen fruits which my sister had given me previously. It was actually a fruit salad which she made and we couldn't finish. So I immediately stored them in the freezer. It was until now that I managed to use it. After taking the mixed fruits out from the freezer, it produced a lot of liquid. I mixed them into the cake. Thankfully, the chiffon turned out well.

Recipe for Mix Fruit Chiffon Cake, modified from "Chiffon cake is done".

Ingredients:

Egg Yolk batter
6 Egg yolks
40g Caster sugar
60g Vegetable oil 
100g Milk (Fruit juice + milk to make up to 100g liquid. Else just add 100g milk) 
120g Mixed fruits (A mix of frozen berries)
1 tsp Vanilla extract 
180g Self raising flour, sifted 

Egg White foam 
6 Egg whites
1/2 tsp Cream of tartar 
100g Caster sugar 

Method: 

1. Egg yolk batter: Whisk egg yolks and sugar until sugar has dissolved and yolk turns lighter. 
2. Add in vegetable oil and stir till incorporated. 
3. Add in the mixed fruits, milk & fruit juice and vanilla extract. Mix well. 
4. Fold in sifted flour until a thick batter is formed. 
5. Egg white foam: Beat egg whites and cream of tartar until mixture forms soft peak. 
6. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. 
7. Gently fold beaten egg white foam into egg yolk batter until blended. 
8. Placed some mixed fruits on the bottom of the tube pan.

9. Pour the batter into an 8" tube pan. 
10. Bake in preheated oven at 160C for 45mins. 
11. Remove from oven, invert cake onto a wire rack until completely cooled.
12. Refrigerate the chiffon cakes if unconsumed within the same day to keep the fruits fresh.