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RECIPE
10 INGREDIENTS 13 STEPS 5hr

Butterfly Pea Flower Chiffon Cake

The beautiful color in this chiffon cake is from the butterfly pea flower, stunning and sure to brighten up anyone's mood.
Butterfly Pea Flower Chiffon Cake Recipe | SideChef
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The beautiful color in this chiffon cake is from the butterfly pea flower, stunning and sure to brighten up anyone's mood.
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
5hr
Total Time
50min
Active Time
$1.35
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Butterfly Pea Flower Water

15
Blue Pea Flowers
up to 20
1/4 cup
Water

Chiffon Cake

2
Eggs , separated
1/3 cup
or Gavia Natural Sweetener
1 tsp
Pandan Extract
1 tsp
Milk Powder
2 Tbsp
Vegetable Oil
1/2 tsp
Baking Powder
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
203
FAT
9.2 g
PROTEIN
4.3 g
CARBS
26.0 g

Author's Notes

Yields a 6-inch chiffon cake.

Cooking Instructions

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Step 1
Preheat oven to (350 degrees F)180 degrees C.
Step 2
Then, add in Water (1/4 cup) and Blue Pea Flowers (15) in a saucepan. Bring to a boil and reduce it by half. Strain the flower.
Step 3
Combine Egg Yolks (2) , Granulated Sugar (3 Tbsp) , Pandan Extract (1 tsp) , and Milk Powder (1 tsp)
Step 4
Then, drizzle in Butterfly Pea Flower water and Vegetable Oil (2 Tbsp) .
Step 5
Stir in dry ingredients, All-Purpose Flour (1/3 cup) , Corn Starch (1 Tbsp) , and Baking Powder (1/2 tsp) . Set aside.
Step 6
In another clean bowl, whisk egg whites until frothy. Then, gradually stir in Granulated Sugar (2 Tbsp) and whip with your beater on high speed until stiff peaks.
Step 7
To combine both mixtures, stir in a dollop of the meringue into the egg yolk mixture. Then, fold in both mixtures gently using a whisk.
Step 8
Transfer your batter into a 6-inch removable chiffon cake pan.
Step 9
Use a skewer to swirl around the batter while dropping the pan in between to remove large air bubbles.
Step 10
Bake it in an oven for 30 to 35 minutes.
Step 11
Let it cool completely upside down.
Step 12
Carefully remove the cake from the pan.
Step 13
Serve and Enjoy!

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Nutrition Per Serving
Calories
203
% Daily Value*
Fat
9.2 g
12%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
91.3 mg
30%
Carbohydrates
26.0 g
9%
Fiber
0.3 g
1%
Sugars
16.1 g
--
Protein
4.3 g
9%
Sodium
89.9 mg
4%
Vitamin D
0.5 µg
2%
Calcium
40.7 mg
3%
Iron
0.9 mg
5%
Potassium
44.8 mg
1%
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