BLUE PEA FLOWER CHIFFON CAKE

BLUE PEA FLOWER CHIFFON CAKE

adapted from :    you tube@Apron

Ingredients :

60  ml  fresh milk

20  pcs  blue pea flower   (I use 25 pcs)

2  pcs  pandan leaves

10  ml  water

4  egg  yolk   (I use gred A egg)

20  gm  sugar

1/4  tsp  salt

60  ml  vegetable oil

100  gm  cake flour/self-raising flour

4  egg  whites

80  gm  sugar

Instructions :

~  In a small pot, boil milk + blue pea flower then sift.  Keep the juice aside.

~   Then cut pandan leaves, blend with 10 ml water and sift.  Keep the juice aside.

~   In a large bowl, using a hand whisk, whisk egg yolk + sugar (20 gm) + salt + vegetable oil till well combined.  Add blue pea juice, pandan juice and flour, mix well until fully incorporated.  Set aside.

~   Meanwhile, in another clean bowl, beat egg white till frothy then gradually add sugar (80 gm) in 3 batches.  Beat until stiff peaks form.

~   Fold egg whites into egg yolk mixture in 3 batches till well combined.

~   Pour the mixture into 20 cm/8 inch ungreased chiffon mould.  Tap lightly on counter top to release air bubbles.

~   Bake in a pre-heated oven at 170'C for about 35 minutes until cooked.  Once out of the oven, inverted the mould and let it cool completely before unmoulding the cake.  Cut and serve.

ENJOY !