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Orange chiffon cake


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Ingredients

12 portion(s)

Chiffon cake

  • 7 Eggs, separated
  • 200 g Grapeseed Oil
  • 200 g orange juice
  • 1 orange, zest only, no white pith
  • 300 g self-raising flour
  • 1 tsp natural vanilla extract
  • 1 pinch cream of tartar
  • 1 pinch sea salt
  • 180 g pure icing sugar, plus extra for dusting
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

  1. Preheat oven to 180°C. Set aside a chiffon cake tin (26 cm) or angel food cake tin (26 cm).

  2. Insert butterfly whisk. Place egg yolks into mixing bowl and beat 6 min/37°C/speed 3 or until doubled in volume.

  3. Add oil, orange juice, orange zest, flour and vanilla and blend 15 sec/speed 3. Remove butterfly whisk and set mixture aside in mixing bowl.

  4. Place a second, clean mixing bowl into position. Insert butterfly whisk. Add egg whites, cream of tartar and salt into mixing bowl and whip 7 min/50°C/speed 3, without measuring cup.

  5. Mix 3-4 min/37°C/speed 3, adding icing sugar 1 teaspoon at a time through hole in mixing bowl lid until fully incorporated. Remove butterfly whisk and transfer mixture into a large bowl.

  6. Add reserved egg yolk mixture to large bowl and, using a whisk, gently fold together until well combined.

  7. Transfer mixture into cake tin and bake for 40-45 minutes (180°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Invert cake over a wire rack and leave to cool completely in tin (approx. 1 hour). When cool, transfer cake onto a serving plate. Dust with extra icing sugar before serving. 

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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

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  • This cake was delicious. I took it to work; word...

    Submitted by thermo-meegs on 17. April 2018 - 22:16.

    This cake was delicious. I took it to work; word got around and it was gone before morning tea! The only change I would make is to blitz the orange peel with some of the flour after step 1 and set it aside before continuing on with the recipe.

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  • (No Subject)

    Submitted by Carmsss on 6. April 2018 - 22:22.


    Thanks for sharing this recipe. My family all enjoyed this cake tonight. Your instructions were easy to follow and it was super moist and fluffy. I only used 150g of sugar and it was sweet enough for us. I’m really happy with the height and will definitely make this again in the future.

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