THERMOMIX ® RECIPE

1 Chiffon Cake by Levi

Recipe'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.