- TM 6
Ingredients
Original flavour chiffon cake
- 5 eggs, used 800g
- 50 g powdred sugar
- 30 g vegetable oil
- 25 g Milk
- 60 g self raising flour sieved
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. preheat oven 160C
2 insert butterfly . place whole eggs, sugar into Mixing bowl beat 10 min/45 deg/speed 4
remove MC ,no setting temp, beat another 5 mins/speed 4
add in oil, milk, lemon juice , vanilla extract, sieved flour in to mixing bowl, beat 5 secs/sp 3
remove butterfly whisk, use spatula to stir mixture twice in clock wise direction, until all flour mixed well
pour mixture inito chiffon cake could and tap on bench twice to release air bubbles,
bake at 160 deg for 30-35 mins, once done , tap the cake on bench again , invert cake upside down immediately
Tip
total egg used 400g with shell ,6 inch chiffion cake tin size ,
if use 8 inch chiffon tin suggest double in size
Thermomix Model
-
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.
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
Are you sure to delete this comment ?