Simple Chiffon Cake

You are here:

Print to PDF

[X]

Print recipe

Simple Chiffon Cake

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

1 portion(s)

Simple Chiffon Cake

7 egg whites, cold from fridge
70 g caster sugar
15 g lemon juice
7 egg yolks
70 g vegetable oil
70 g Milk
100 g cake flour, sifted
1 level tsp vanilla extract, optional

Add to shopping list

6

1h 0min

Preparation 30min

Baking/Cooking
7

easy

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!
9

Recipe's preparation

Preheat oven to 190°C. Set aside a chiffon cake tin (8 inches).

Place a bowl onto mixing bowl lid and weigh caster sugar into it. Set aside.

Place oil and milk into a large mixing bowl, and mix it until well combined. Add sifted cake flour and gently mix it well. Add egg yolks and vanilla extract, and mix it until well combined. Set aside.

Insert butterfly whisk. Place egg whites and lemon juice into mixing bowl, whip 4 min/speed 4. At the same time, slowly add caster sugar through the mixing bowl lid hole. Whip until firm peak.

Gently fold 1/3 of the egg white mixture into the egg yolk mixture, until smooth and no lumps. Do not over mix.

Fold all egg yolk mixture into the egg white mixture. Gently fold in and untul well combined. Do not over mix. Transfer mixture into cake tin.

Set oven to 180°C and bake for 10 mins. Carefully take the cake out, use a sharp knife to draw lines on the cake surface and immediately put it back to the oven. Set oven to 170°C and bake for further 20 mins or until cooked.

Invert cake and leave to cool completely in the tin.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

Ensure cake tin is clean and ungreased.

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.