Preheat oven to (350 degrees F)180 degrees C.
Then, add in
Water (1/4 cup)
Blue Pea Flowers (15)
in a saucepan. Bring to a boil and reduce it by half. Strain the flower.
Egg Yolks (2)
Granulated Sugar (3 Tbsp)
Pandan Extract (1 tsp)
Milk Powder (1 tsp)
Then, drizzle in Butterfly Pea Flower water and
Vegetable Oil (2 Tbsp)
Stir in dry ingredients,
All-Purpose Flour (1/3 cup)
Corn Starch (1 Tbsp)
Baking Powder (1/2 tsp)
. Set aside.
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.
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.
Transfer your batter into a 6-inch removable chiffon cake pan.
Use a skewer to swirl around the batter while dropping the pan in between to remove large air bubbles.
Bake it in an oven for 30 to 35 minutes.
Let it cool completely upside down.
Carefully remove the cake from the pan.