Butterfly Pea Chiffon Cake


How to bake Butterfly Pea Chiffon Cake with Blue Butterfly Powder

The chiffon cake was invented in 1927 by Harry Baker (1883–1974), a California insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. The name was changed to "chiffon cake" and a set of 14 recipes and variations were released to the public in a Betty Crocker pamphlet published in 1948

This may not be the the 1st Butterfly Pea Chiffon Cake but this is the 1st "Butterfly Pea Chiffon Cake" made using Blue Butterfly Powder by Stevia Liong in Sydney. Stevia is a hospitality veteran who loves cooking and baking. She's a crocheter and volunteers at Burwood Wrap with love and collects wind chimes. She's a proud mum of 4 children who all followed in her footsteps.

Traditionally, most bakers would boil the sun dried butterfly pea flowers to extract its colour and it could be a bit light or even too dark so the agony of knowing how much water or flowers to use is an unknown - plus there are enzymes and good nutrients lost in the boiling process. You could save about 30 - 45 minutes from that tedious process with our Blue Butterfly Powder.

Here's the recipe - Enjoy!

Ingredients:

(A) 1/8 tsp salt

1/2 cup sugar

1 1/4 cup cake flour, sifted

1 tsp baking powder, sifted

(B) 6 large egg yolks

1/2 cup vegetable or corn oil

1 tablespoon Blue Butterfly Powder (or to your desired colour)

(C) 6 large egg whites

3/4 cup sugar

1/8 tsp cream of tartar.

** 1 teaspoon Vanilla essence or any other flavour that you like

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Method:

1) Pre-heat oven to 180 degree Celcius.

2) Sieve (A) both flour ,baking powder and salt except sugar and oil in a mixing bowl,set aside.

3) Combine ingredients (B) egg yolk and oil in another mixer or mixing bowl, beat until well blended. Add in ingredients (A) ,beat until smooth.

4) Beat ingredients (C) in mixer on high speed until you have a stiff peak and glossy mixture. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

(Do not beat or mix, just fold!)

5) Mix in 1 tablespoon of Blue Butterfly Powder into the cake batter and mix well.

Prepare an un-greased 10" tube pan. Pour the batter into the pan.

6) Bake for 50 minutes to 1 hour - use a bamboo or metal skewer to test the cake. Just insert the skewer into the centre of the cake and it should come out clean.

7) Invert cake and let it cool complete in the pan. When it has cooled, loosen the edge of the pan with knife and remove cake.

8) Cut the cake to 12 pieces or your desire size and serve with a pot of Blue Tea or Blue Latte.

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Pro Tip

Using a baking pan that’s the correct size is important. Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.

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