The Blue Pea flower is highly valued in Ayurvedic medicine as a memory enhancer, antistress and tranquilizing agent. In Malay it is called 'Bunga Telang' and its petals are very versatile as it's a great source of natural blue colour food dye. Initially when I boiled the blue pea petals the colour was a dark blue but after baking, the colour changed to a slightly aquamarine bluish green. Nonetheless this is a soft and moist chiffon and it's best served with a cup of Blue pea flower tea.
Blue Pea Flower Marble Chiffon Cake ~蓝花戚风蛋糕
- 6 large egg yolks
- 75 ml vegetable oil
- 75 ml milk (I used soy milk)
- 50 gm caster sugar
- 90 gm plain flour
- 15 gm cornflour
- 30 petals of blue pea flower + 100 ml water
(B)
- 6 large egg whites
- 45 gm caster sugar
Method
- Boil the blue pea flower in 100 ml of hot water, strain out 30 ml juice, set aside to cool.
- Sift the plain flour, set aside.
- Whisk egg yolks with sugar, add in oil and milk to combine well.
- Sift in the flour again and fold into the yolk mixture till fully incorporated.
- In another clean bowl, whisk egg whites till foamy, add sugar in batches and whisk till stiff peaks form, but not dry.
- Fold 1/3 of the egg whites into the egg yolk batter, mix gently. Then pour this batter into the remaining egg whites, fold in till well incorporated.
- Divide batter into 2 portions, add blue pea juice into one, mix well.
- Scoop the plain batter into an ungreased 23 cm chiffon pan, followed by the blue pea batter, repeat. Swirl the batter with a skewer. Tap the pan on the counter top to expel air bubbles.
- Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. till golden brown. Test with a skewer till it comes out clean. Invert the cake immediately till completely cooled, then unmould by hand.
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