Preparation time
20min
Total time
50min
Portion
1
portion(s)
Level
medium
Ingredients
Pandan Chiffon Cake by Ivana
- 56 grams cake flour
- 5 grams Corn Flour
- 1 tsp baking powder
- 1 pinch salt
- 30 grams Pandas leaves
- 5 eggs
- 50 grams sugar
- 20 grams coconut water
- 30 grams oil
- 1 tsp Vanilla Paste
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Turn on oven at 165 degree and place rack on middle to lower area. DO NOT grease the pan
- Place a bowl and sieve on top of Thermomix lid
- Weigh Cake flour
- Weigh Corn flour
- Add Baking powder
- Add Salt
- Sift and set aside
- Weigh pandan leaves and cut into 3cm
- Place plastic wrap before putting the lid on
Mix for 10 seconds / speed 10 - Add eggs
Place plastic wrap before cover the lid - Mix for 1 minute / speed 10
- Strain egg mixture into a bowl and set aside
- Without cleaning the bowl.
Add sugar - Add egg mixture
Place butterfly in - Cook 10 minutes / 45 degree/ speed 4 MC ON
- Add coconut water
- Add oil
- Add vanilla paste
- Mix 5 minutes/ speed 4 MC Off
Place splash guard/steaming basket on top - Add dry ingredients
MC On - Mix 5 seconds/ speed 3
- Take butterfly out
Mix gently with spatula for 3 rounds - Place chiffon pan on top of bread mat/baking paper
Pour the batter in.
Place thumbs on top of centre piece and push firmly while using the other fingers to tap the pan gently over the counter to take the air bubble out. - With the bread mat/baking paper, place the pan into the over for 20 - 25 minutes on 165 degree or until skewer comes out clean.
- Once done, remove from the oven and turn the pan upside down for 20 minutes. If the pan doesn't have the feet, place the centre piece on top of upside down glass or similar.
- Once cool, run off the flat edge knife around the outside and inside of centre piece to loosen the cake.
Pull the centre piece out, run the knife on the bottom of the cake.
Use rack to tip cake upside down.
Enjoy the cake
Dry Ingredients
Egg Mixture
Cake
Batter
Tip
1. Using 17cm chiffon pan
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. -
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!
-
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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