Posts Tagged bluepea flower

Bluepea Coconut Sponge Cake

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Bluepea Coconut Sponge Cake

Ingredients:

6 large egg yolks
70g oil
70g Bluepea flower juice (cook a bunch of flowers with water and reduce to 70g-you need a lot of flowers to get the deep blue of this cake)
20g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
90g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, coconut milk and the bluepea juice together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Bluepea Chiffon

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img_7920Bluepea Chiffon

Ingredients:

120g self raising flour
1/4 tsp salt
5 egg yolks (large eggs 65g above)
50g corn oil
20g coconut oil
100g concentrated bluepea flower juice + 1 tsp of lemon juice

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix egg yolks together with bluepea juice, oil and stir until well blended. Sift in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 80-90 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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Bluepea Sponge Cake (cooked dough)

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Blue Lagoon Chiffon

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Blue Lagoon Chiffon

Ingredients:

110g plain flour
10g corn flour
25g coconut powder
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g corn oil
20g concentrated bluepea flower juice
80g water

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

a few drops of ocean blue gel colour

 

Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix egg yolks together with bluepea juice, oil and water until well blended. Sift in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Remove 1/3 portion of the batter and a few drops of color. Mix until blended in and pour back into the main batter.
6. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
7. Bang the cake pan on the kitchen bench to remove large air bubbles.
Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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