Then, drizzle in Butterfly Pea Flower water and Vegetable Oil (2 Tbsp).
5.
Stir in dry ingredients, All-Purpose Flour (1/3 cup), Corn Starch (4 tsp), and Baking Powder (as needed). Set aside.
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.
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.
8.
Transfer your batter into a 6-inch removable chiffon cake pan.
9.
Use a skewer to swirl around the batter while dropping the pan in between to remove large air bubbles.
10.
Bake it in an oven for 30 to 35 minutes.
11.
Let it cool completely upside down.
12.
Carefully remove the cake from the pan.
13.
Serve and Enjoy!
Author's Notes
Yields a 6-inch chiffon cake.
Nutrition Per Serving
CALORIES
203
FAT
9.2 g
PROTEIN
4.3 g
CARBS
26.0 g
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