Preheat oven at 170C.

Then, add in water and dried butterfly pea flower in a saucepan. Bring to a boil and reduce it to about 30 ml. Strain the flower.

Combine egg yolks, sugar, pandan extract, milk powder.

Then, drizzle in Butterfly Pea Flower water and vegetable oil.

Stir in dry ingredients, plain flour, cornstarch and baking powder. Set aside.

In another clean bowl, whisk egg whites until frothy.

Then, gradually stir in sugar and whip with your beater on high speed until stiff peaks.

To combine both mixtures, stir in a dollop of the meringue into the egg yolk mixture.

Then, fold in both mixture gently using a whisk.

Transfer your batter into a 6-inch removable chiffon cake pan.

Use a skewer to swirl around the batter while dropping the pan in between to remove large air bubbles.

Bake it in a preheated 170C oven for 30 to 35 minutes.

Let it cool completely upside down.

Carefully remove the cake from the pan and serve.