Ingredients
Mixture A (yolk mixture)
- 180 grams orange juice
- 1 --- grated zest of one orange
- 150 grams caster sugar
- 240 grams plain flour
- 15 grams baking powder
- 2 grams fine sea salt
- 140 grams egg yolks
- 110 grams vegetable oil
Mixture B (meringue mix)
- 50 grams caster sugar
- 300 grams egg whites
- 4 grams cream of tartar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 150°C fan forced.
- Add Mixture A ingredients in the mixing bowl. Mix for 1min/speed 4 until well combined. Scrape down sides
- Mix for an additional 30s/speed 4.
- Pour mixture in a large bowl and use a new clean, dry mixing bowl for Mixture B.
- Insert Butterfly whisk. Place 300g egg whites and 4 g cream of tartar into mixing bowl and whip 4 min/speed 3.5 or until stiff.
- Once egg whites are stiff set to speed 3.5 and gradually add 50g of caster sugar (one heaped teaspoon every 30 seconds). Keep mixing until meringue is stiff and shiny.
- Gently fold one-third of the meringue mixture into the yolk mixture. Gently fold in the rest of the meringue mixture until there are no white streaks left.
- Pour the mix into an ungreased chiffon tin. Tap the tin lightly on the bench twice, then using a skewer draw a spiral from the outside of the mixture in the in towards the middle to pop any air bubbles within the mix.
- Bake for 55-60 minutes until golden and puffed up.
- Remove from the oven and immediately turn the cake upside down, with the centre tube onto a long necked bottle. Let it hang for 2-3 hours until the tin base is completely cool to touch. Release cake from the tin and serve.
Mixture A (yolk mixture)
Mixture B (meringue mixture)
Recipe adapted from Beatrix Bakes, by Natalie Paull
Tip
Tip 1
If you don’t have a second bowl do step 6 and step 7 first, pour Mixture B into a bowl and then complete steps 2 to 5, then steps 8 to 11 (no need to clean the bowl between steps)
Tip 2
Make sure your bowls and all your utensils are clean and dry.
Tip 3
Make sure you have tested a bottle for your chiffon tin BEFORE mixing the cake, ready to invert after taking the cake out of the oven.
Tip 4
There must not be any hint of yolks in the egg whites, it's very important!
Tip 5
Don't pour the mix into the tin at a great height - you want to retain as much air in the mix as possible.
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.
Comments
Amazing recipe - made my best chiffon cake with this, thank u Deb 🥰