Butterfly Pea Flower Chiffon Cake – 蝶豆花戚风蛋糕
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Butterfly Pea Flower Chiffon Cake

Servings: 6 inch chiffon cake


Butterfly Pea Flower Water

  • 15 - 20 dried blue pea flowers
  • 60 ml of water

Chiffon Cake

  • 80 grams 2 egg whites
  • 3 tbsp white sugar/Gavia Natural Sweetener
  • 2 egg yolks
  • 2 tbsp white sugar/Gavia Natural Sweetener
  • 1 tsp pandan extract
  • 1 tsp milk powder
  • 30 ml 2 tbsp vegetable oil
  • 40 grams of plain flour
  • 10 grams of cornstarch
  • 1/2 tsp baking powder


  • 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.