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Orange Chiffon Cake


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Ingredients

16 slice(s)

Mixture A (yolk mixture)

  • 180 grams orange juice
  • 1 --- grated zest of one orange
  • 150 grams caster sugar
  • 240 grams plain flour
  • 15 grams baking powder
  • 2 grams fine sea salt
  • 140 grams egg yolks
  • 110 grams vegetable oil

Mixture B (meringue mix)

  • 50 grams caster sugar
  • 300 grams egg whites
  • 4 grams cream of tartar
  • 6
    1h 5min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • 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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Mixture A (yolk mixture)
  1. Preheat oven to 150°C fan forced.
  2. Add Mixture A ingredients in the mixing bowl. Mix for 1min/speed 4 until well combined. Scrape down sides
  3. Mix for an additional 30s/speed 4.
  4. Pour mixture in a large bowl and use a new clean, dry mixing bowl for Mixture B.
  5. Mixture B (meringue mixture)
  6. Insert Butterfly whisk. Place 300g egg whites and 4 g cream of tartar into mixing bowl and whip 4 min/speed 3.5 or until stiff.
  7. Once egg whites are stiff set to speed 3.5 and gradually add 50g of caster sugar (one heaped teaspoon every 30 seconds). Keep mixing until meringue is stiff and shiny.
  8. Gently fold one-third of the meringue mixture into the yolk mixture. Gently fold in the rest of the meringue mixture until there are no white streaks left.
  9. Pour the mix into an ungreased chiffon tin. Tap the tin lightly on the bench twice, then using a skewer draw a spiral from the outside of the mixture in the in towards the middle to pop any air bubbles within the mix.
  10. Bake for 55-60 minutes until golden and puffed up.
  11. Remove from the oven and immediately turn the cake upside down, with the centre tube onto a long necked bottle. Let it hang for 2-3 hours until the tin base is completely cool to touch. Release cake from the tin and serve.
  12. Recipe adapted from Beatrix Bakes, by Natalie Paull
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Accessories you need

  • Butterfly
    Butterfly
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Tip 1
If you don’t have a second bowl do step 6 and step 7 first, pour Mixture B into a bowl and then complete steps 2 to 5, then steps 8 to 11 (no need to clean the bowl between steps)

Tip 2
Make sure your bowls and all your utensils are clean and dry.

Tip 3
Make sure you have tested a bottle for your chiffon tin BEFORE mixing the cake, ready to invert after taking the cake out of the oven.

Tip 4
There must not be any hint of yolks in the egg whites, it's very important!

Tip 5
Don't pour the mix into the tin at a great height - you want to retain as much air in the mix as possible.


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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  • Amazing recipe - made my best chiffon cake with...

    Submitted by Bettychan on 4. October 2021 - 07:58.

    Amazing recipe - made my best chiffon cake with this, thank u Deb 🥰

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