Since blue pea flowers have no flavour or taste but give a natural food colouring agent, I sifted some Valrhona cocoa powder in between the batter to enhance a better flavour to the cake after steaming The cake is moist and airy even after being chilled overnight in the refrigerator.
Author Ann Low
Prep Time 25mins
Cook Time 50mins
Total Time 1hr15mins
Course Afternoon tea
Cuisine Asian, Chinese
4egg yolks - use 65g egg with shell
50mlfresh milk - soaked with blue pea flowers
50gcake flour/plain flour
2tbspcorn flour (starch)
60pcsblue pea flowers + 100ml fresh milk @step 1 - fresh or dried
Valrhona cocoa powder for dusting
Gently boil fresh milk with blue pea flowers for 1 minute, off heat and leave to cool. Then strain out 50ml milk mixture.
Boil a pot of water to boiling point, off heat and set aside. Wrap a 7 inch removable cake pan with aluminium foil to prevent water seeping through the pan while steaming (no need to grease the pan).
Combine egg yolks and sugar in bowl, mix well with a hand whisk. Add "blue pea" milk and vanilla extract, mix well followed by corn oil and blend well. Sift flours into the egg mixture and stir well.
Make meringue - Whisk egg whites to foamy, add sugar in 3 portions and whisk to peak forms (turn on the pot of water again at high heat before whisking the egg whites).
Take out 1/3 of the meringue to the batter and mix well. Then pour it back to the remaining egg whites, gently fold well.
Spoon a layer of batter into the pan and level it. Sift a thin layer of cocoa powder on top until evenly covered. Then another batter on top of the cocoa powder (total 3 layers batter and 2 layers cocoa powder).
Gently drop pan on table top to release air bubbles. Cover the top tightly with another piece of aluminum foil. Then prick some holes on top with a skewer to release hot air while steaming.
Turn down heat to medium low (water at gentle boiling stage), place the cake pan inside the steamer, covered with lid and steam for about 50 minutes. **test cake with a skewer inserted comes out clean.
When the cake is cooked, drop the cake on table top a few times to prevent shrinkages. Invert the cake pan immediately to cool completely before removing the cake from pan.
Cake can be sent to bake in the oven @160 deg C for about 60 minutes instead of steaming