Pandan Chiffon Cake

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Pandan Chiffon Cake

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Ingredients

16 slice(s)

Mixture A (yolk mixture)

120 grams coconut milk
60 grams water
50 gram pandan leaves, OR 1 tsp pandan essence
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

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6

1h 5min

Preparation 10min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 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 for
  TM 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 for
  TM 31
9
Dessert

Recipe's preparation

Mixture A (yolk mixture)

Preheat oven to 150°C fan forced.

Prepare the 180g pandan coconut mixture

a. Using pandan Juice: Place 120g coconut milk and 60g pandan juice (see tips to make pandan juice) into the mixing bowl,

OR

b. Using pandan essence: Place 120g coconut milk with 60g of water and a few drops of pandan essence into the mixing bowl.

Add the remaining Mixture A ingredients in the mixing bowl. Mix for 1min/speed 4 until well combined. Scrape down sides

Mix for an additional 30s/speed 4.

Pour mixture in a large bowl and use a new clean, dry mixing bowl for Mixture B.

Mixture B (meringue mixture)

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.

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.

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.

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.

Bake for 55-60 minutes until golden and puffed up.

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.

Recipe adapted from Beatrix Bakes, by Natalie Paull

Accessories you need

Butterfly
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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 "Closed lid" 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.

If using:

Pandan Juice recipe

50g pandan leaves
75g water

1. Set speed to sp10 and gradually add all the pandan leaves one at at time.
2. Scrape down bowl and add water
3. Set 30s/sp6. Gradually increase to sp9.
4. Use a sieve and strain and squeeze out pandan juice.
5. Use 60g of the strained juice in the recipe.

See my reel for a video of the process.
https://www.instagram.com/reel/CSgr4qehkkw/?utm_medium=copy_link

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.