Preparation time
25min
Total time
1h 45min
Portion
12
slice(s)
Level
medium
Ingredients
Chiffon Cake
- 6 pieces egg yolks
- 60 grams white sugar
- 60 grams water
- 60 grams oil
- 4 grams vanilla essence
- 100 grams flour, cake, (Brand: Blue Key, Yokozuna, Kotobuki)
- 4 grams baking powder
- 6 pieces egg whites
- 100 grams white sugar
- 2 grams salt
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 170°C. Set aside a chiffon cake tin (26 cm - see Tips)
- Place a bowl onto mixing bowl lid and weigh 60 grams white sugar into it. Set aside.
- Place a separate bowl onto mixing bowl lid and weigh 100 grams flour, cake into it. Set aside.
- Place a jug onto mixing bowl lid and weigh 60 grams oil, 4 grams vanilla essence, 60 grams water into it, then set aside and mix well
- Insert butterfly whisk. Place egg yolks and remaining 60 grams white sugar into mixing bowl and whip 5 min/37°C/speed 3.5. Scrape down sides of mixing bowl with spatula.
- Whip 5 min/speed 3, while adding some of the dry ingredients and some of the wet mixture through hole in mixing bowl lid, until flour and liquid are completely combined.
- Remove butterfly whisk. Transfer mixture into a large bowl and set aside. Thoroughly clean and dry mixing bowl and butterfly whisk.
- Insert butterfly whisk. Place 6 pieces egg whites, 4 grams baking powder, 2 grams salt into mixing bowl and whip 5 min/37°C/speed 3.5.
- Whip 4 min/37°C/speed 3, adding 100 grams white sugar reserved sugar 1 teaspoon at a time through hole in mixing bowl lid.
- Remove butterfly whisk. Pour some of the egg whites batter into the egg yolk batter, gently fold one-third into reserved batter, until smooth and free from any lumps, taking care not to over mix
- Transfer mixture into cake tin. Gently run spatula through centre of cake mixture to remove any air bubbles. Bake for 45-50 minutes (170°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Invert cake and leave to cool completely in tin (approx. 4 hours - see Tips). Clean and dry mixing bowl and butterfly whisk.
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.
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Comments
amanda orsum gargula:
Oh that one.. Sorry I think I accidentally copied the text. Please just ignore step 12. I will delete it
Levi
could you please explain Step 12 in a little more detail and tell how it fits into the recipe please?
Amanda
Are you sure to delete this comment ?