Steamed Blue Pea Flower Chiffon Cake
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.
Ingredients
- 4 egg yolks - use 65g egg with shell
- 65 g caster sugar
- 50 ml fresh milk - soaked with blue pea flowers
- 50 ml corn oil
- 50 g cake flour/plain flour
- 2 tbsp corn flour (starch)
- 1 tsp vanilla extract
- 60 pcs blue pea flowers + 100ml fresh milk @step 1 - fresh or dried
- Valrhona cocoa powder for dusting
Meringue
- 4 egg whites
- 50 g caster sugar
Instructions
- 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.
Notes
Cake can be sent to bake in the oven @160 deg C for about 60 minutes instead of steaming
Nutrition
Calories: 93kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 98mgSodium: 29mgPotassium: 35mgSugar: 1gVitamin A: 130IUCalcium: 13mgIron: 1mg
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