Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream
Equipment
- Oven
Ingredients
Makes: 6inch round
Yolk Batter
- 3 egg yolks
- 25 g vegetable oil
- 45 mL milk
- 12 g sugar
- 45 g all-purpose flour
- 5 g corn starch
- 1 g butterfly pea flower powder
Meringue
- 3 egg whites
- 30 g sugar
Blueberry Whipped Cream
- 250 mL whipping cream
- 20 g sugar
- 50 g cream cheese softened
- 20 g blueberry jam
Instructions
To Prepare Chiffon Cake Batter:
- Preheat the oven to 160°C (320°F).
- Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge (see tip #1).
- Sift all-purpose flour, butterfly pea flower powder, and corn starch together (see tip #2).
- Add 12g of sugar to the egg yolks. Whisk until the sugar is dissolved and the batter becomes yellowish-white (see tip #3). Whisk in the oil.
- Sift the flour, butterfly pea flower powder, and corn starch again. Slowly add the dry ingredients alternately with milk into the yolk batter. Use a spatula and mix until everything is combined with no lumps. Do not over-mix. Set aside (see tip #4).
- Bring the egg whites out from the fridge. Whisk the egg whites at low speed to form small stabilizing bubbles. Gradually add 30g of sugar while whisking at medium-low speed. After adding the last part of the sugar, turn to high speed until stiff peaks form (see tip #5).
- Fold 1/3 of the meringue into the yolk batter. Gently mix until combined (see tip #6).
- Gently fold the remaining meringue into the yolk batter until combined.
- Pour the batter into the mold (see tips #7 & 8). Tap the pan lightly to remove any trapped air bubbles (see tip #9).
- Bake for 45 minutes at 160°C.
- Once baked, immediately remove the cake from the oven and tap the cake pan lightly a few times to release the hot air. Turn the cake pan upside down on a cooling rack for at least 45 minutes. Do not remove the cake from the pan at this point (see tip #10).
- After 45 minutes, remove the cake from the pan. Serve with blueberry whipped cream.
To Prepare Blueberry Whipped Cream:
- Whisk softened cream cheese and sugar until creamy.
- In a separate bowl, whisk the whipping cream until it starts to thicken. Add the cream cheese mixture and blueberry jam. Continue to whisk at medium-high speed until medium peaks form. This consistency is best for frosting the cake. Continue to beat to stiff peaks for piping decorations.
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