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SideChef
Recipes
Asian
Butterfly Pea Flower Chiffon Cake
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Recipe

10 INGREDIENTS • 13 STEPS • 5HRS

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.
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Butterfly Pea Flower Chiffon Cake
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ZaTaYaYummy
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
The beautiful color in this chiffon cake is from the butterfly pea flower, stunning and sure to brighten up anyone's mood.
5HRS
Total Time
$1.35
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butterfly Pea Flower Water
Blue Pea Flowers
15
Blue Pea Flowers
up to 20
Water
1/4 cup
Water
Chiffon Cake
Egg
2
Eggs, separated
Granulated Sugar
1/3 cup
Granulated Sugar, divided
or Gavia Natural Sweetener
Pandan Extract
1 tsp
Pandan Extract
Milk Powder
1 tsp
Milk Powder
Vegetable Oil
2 Tbsp
Vegetable Oil
All-Purpose Flour
1/3 cup
All-Purpose Flour
Corn Starch
1 Tbsp
Corn Starch
Baking Powder
1/2 tsp
Baking Powder
Nutrition Per Serving
VIEW ALL
Calories
203
Fat
9.2 g
Protein
4.3 g
Carbs
26.0 g
Add to plan
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Butterfly Pea Flower Chiffon Cake
Save
author_avatar
ZaTaYaYummy
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

Author's Notes

Yields a 6-inch chiffon cake.
Cooking InstructionsHide images
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 Eggs (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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Tags
Asian
Shellfish-Free
Vegetarian
Dessert
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