- TM 31
Ingredients
Pandan Chiffon Cake
- 7 egg whites
- 1 pinch cream of tartar
- 1 pinch salt
- 180 g icing sugar
- 6 egg yolks
- 110 g plain flour
- 30 g oil
- 130 g coconut cream
- 2 tsp baking powder
- 2 tsp Pandan Juice (recipe from 'A Taste of Asia'
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 190ºC. Lightly grease and flour a 26cm chiffon tin.2. Clean and dry TM bowl thoroughly. Insert Butterfly. Place egg whites, cream of tartar and salt into TM bowl and whip for 3 minutes at 50ºC on speed 3.5.3. Add icing sugar through hole in lid, 1 tsp at a time for 2 minutes at 37ºC on speed 3 until fully incorporated. Set aside in separate bowl.4. Without rinsing Butterfly, reinsert into TM bowl. Place yolks into TM bowl and beat for 6 minutes at 37ºC on speed 3 until lemon in colour and doubled in volume.5. Add remaining ingredients except egg whites and blend to form a batter for 8 seconds on speed 3. Remove Butterfly.6. Place 60g of the egg white mixture into TM bowl and with dial set to closed lid position, incorporate for 20 seconds on Interval speed.7. Pour yolk mixture out into egg white mixture and fold in gently using a large spoon until well blended.8. Pour into prepared chiffon tin and bake for 40-45 minutes or until done.9. Remove from oven and invert tin to cool completely. Cake should just fall out once it is cool enough to release from the tin.
Pandan Chiffon Cake
Tip
This is a tweaked version of the 'Pandan Chiffon Cake' recipe on page 92 of 'A Taste of Asia'.
Thermomix Model
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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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Comments
Yum! My cake was cooked after 30min
Cake collapsed
wondered if the oven temperature for fan-force? Or bake? I've tried out yesterday - set the temperature to 190 fan-force for 40 mins. A bit dry outside and seems a little bit uncooked in the middle. Please advise if I've done something wrong?
Hi maplegoh,
You can certainly cook this in another sized tin, definitely a bundt cake tin of the same size or a round cake tin around the same centimetres. Make sure to check the cake is cooked through, may need a few extra minutes baking.
Hope this helps,
Thermomix Head Office
How do I alter the recipe if I don't have a chiffon tin ?
Hi carriefoo, we are sorry to hear that. The bowl which you are transferring the egg white to must be clean and dry. We hope this helps you the next time you are making this recipe.
Thermomix Head Office
Hi, I tried your recipe this week but it didnt turn out as expected. It was too lumpy. My egg white separated after transfered into another bowl. Please help. Thanks
Was skeptical that this cake can be made in a tm.... oh how wrong was I! Thanks for sharing this recipe. Beautiful cake!
Hi Jellyjojo,
If you want the green to be more vivid, yes, please use concentrated pandan juice.
After making the pandan juice, leave the juice to settle for a few hours, and using the thicker green liquid that has settled at the bottom in your cake.
Thermomix Head Office
Is it best to use concentrated pandan juice? Because I just put it in the opan and the batter isn't even green.
Joanne
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