- TM 6
- TM 5
- TM 31
Ingredients
Fuss Free Pandan Chiffon Cake
- 7 eggs, large, room temperature
- 145 grams caster sugar
- 1.5 level teaspoons pandan paste, also called pandan extract
- 120 grams coconut oil, Virgin
- 140 grams self-raising flour
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Make sure your eggs are sitting out of the fridge for at least 60 minutes to ensure they are at room temperature
Take out all the oven racks, leaving only the bottom rack in
Preheat oven to 160°C / 320°F
Add the seven eggs (no need to separate the yolk) and castor sugar (145g) into the Thermomix and whisk for 1 min/ Speed 10
Insert the butterfly whisk and continue whisking for 30 mins/ 50°C/ Speed 4
Scrape down the sides of the bowl and whisk for another 5 mins/ Speed 4 (no need to add heat)
Add 120g coconut cream, 70g coconut oil, 1.5 tsp pandan extract and 140g sifted flour and fold into the egg mixture for 10 seconds/ Speed 3
Use a plastic spatula to ensure all the colouring and ingredients are well mixed
Remove the butterfly whisk and pour the mixture into a 10-11 inch regular (ie not a non-stick) chiffon cake tin
Bake at 160°C/ 320°F for 55mins then 150°C/ 300°F for 15 mins – do NOT open the oven door during the cooking
Once the entire cooking time is finished, you can take the cake out of the oven. Turn the cake upside down in the cake tin (this is important to keep the cake from collapsing) until it is completely cooled.
Run a knife or spatula around the sides of the cake to help it to come off the cake tin and the same with the base.
Method
Tip
This is the easiest recipe for making pandan cake since it does not require separating the eggs. The cake comes out light, airy and baked right through. The taste is rich and flavourful as it uses coconut oil (instead of cooking oil) and pandan extract (instead of pandan leaves that leave a fibrous residue in the cake). However, it must be made with almost formulaic precision and depends highly on the correct equipment.
1. The eggs need to be beaten for almost 35 minutes, or else they will not get sufficiently aerated
2. The eggs must be at room temperature, or they won’t aerate well
3. I highly recommend using a chiffon cake tin with a removable base, as getting the cake out of the tin without damaging it is possibly the most challenging part of this recipe
4. You must NOT use a non-stick cake tin. Otherwise, the sponge has nothing to grip, and the cake will rise but collapse again.
5. The cake needs a long, low-temperature bake (similar to making a pavlova), and the extra 15 minutes at 150C helps to ensure the inside is fully cooked through without further browning the outside of the cake.
6. Baking the cake on the bottom rack of the oven allows it to not over-brown the outside of the cake.
7. The cake needs to hang inverted in the tin until cooled so it doesn’t collapse.
8. This recipe quantities and cooking time have been adjusted for a 10-11 inch chiffon tin. The cooking times and amounts must be adjusted using a smaller or larger baking tin.
For process photos and more detailed instructions, see: https://wengsculinaryadventures.wordpress.com/2022/10/19/thermomix-pandan-cake-recipe-using-whole-eggs/
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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