| Ingredient | Method |
40ml veg oil 80ml blue pea flower water 75g AP flour ⅛ tsp Salt ¼ tsp Vanilla extract 1tsp baking powder 6A or 200g Egg white 70g Powdered sugar 1/4 tsp cream of tartar *Heat 80-120 blue pea flowers and 20 Jasmine flower with 125ml water, and reserve 80ml. | 1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into chiffon pan and bake at 180C for 40mins. 7. Remove cake from oven and cool by standing the pan upside down. *for vanilla angel cake, replace blue pea water with full milk. |
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