Honey Blue Pea Flower Chiffon Cake ~ 蜜糖蓝豌豆花戚风蛋糕

I have posted a Blue pea chiffon cake before but this time I tried making it into a two-tone chiffon cake and the recipe is slightly different.  Although the recipes are different with the former adding cornflour and the latter adding rice flour, the end result is about the same, yieldig a soft, moist and light cake.

Honey Blue Pea Flower Chiffon Cake  ~  蜜糖蓝豌豆花戚风蛋糕
Ingredients (A)

• 6 'L'egg yolks
• 70 gm caster sugar
• 1.1/2 Tbsp honey
• 45 ml milk
• 75 gm plain flour
• 30 gm rice flour
• 53 ml vegetable oil
• 70 blue pea petals + 100 ml water to  boil and strain  out 20 ml tea
• Add a pinch of baking powder into the blue pea batter

(B)

• 6 'L'egg whites
• 45 gm caster sugar

Method

1. Boil the water with the blue pea petals, discard the petals, strain out 20 ml tea, let cool and set aside.
2. Sift the plain flour twice, stir in the rice flour, mix well.
3. Whisk the egg yolks with honey, then add in oil, milk.  Mix well.  Sift in the flour and rice mixture.  Mix till well incorporated.
4. In a clean bowl, beat egg whites till foamy, add in the sugar in batches and beat till peaks form but not dry.
5. Fold in 1/3 of the egg whites into the egg yolk batter, mix well.  Then pour this into the remaining egg whites.  Mix well.
6. Divide the batter into 2 portions, add blue pea tea into 1 portion and add a pinch of baking powder.  Mix well.
7. Pour the blue pea batter into an ungreased 23cm chiffon cake pan, level it and tap it on the worktop twice.
8. Gently scoop the plain batter to cover the blue pea batter. Tap the pan once to remove air bubbles.
9. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the pan from the oven and invert immediately to cool completely before unmoulding by hand.