10 INGREDIENTS • 13 STEPS • 5HRS

Butterfly Pea Flower Chiffon Cake

Name: Butterfly Pea Flower Chiffon Cake
Total time: PT18000.0S
Yield: 4
Ingredients: 15 Blue Pea Flowers; 60 milliliter Water; 2 Egg; 5 tablespoon Granulated Sugar; 1 teaspoon Pandan Extract; 1 teaspoon Milk Powder; 2 tablespoon Vegetable Oil; 40 gram All-Purpose Flour; 10 gram Corn Starch; 1/2 teaspoon Baking Powder

Recipe

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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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

15

Blue Pea Flowers

up to 20

4 Tbsp

Water

Chiffon Cake

2

Eggs, separated

1/3 cup

Granulated Sugar, divided

or Gavia Natural Sweetener

1 tsp

Pandan Extract

1 tsp

Milk Powder

2 Tbsp

Vegetable Oil

1/3 cup

All-Purpose Flour

4 tsp

Corn Starch

as needed

Baking Powder

Nutrition Per Serving

VIEW ALL

Calories

203

Fat

9.2 g

Protein

4.3 g

Carbs

26.0 g

Add to plan

Butterfly Pea Flower Chiffon Cake

Save

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 (4 Tbsp) 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 (4 tsp), and Baking Powder (as needed). 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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