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Pandan Chiffon Cake by Ivana



1 portion(s)

Pandan Chiffon Cake by Ivana

  • 56 grams cake flour
  • 5 grams Corn Flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 30 grams Pandas leaves
  • 5 eggs
  • 50 grams sugar
  • 20 grams coconut water
  • 30 grams oil
  • 1 tsp Vanilla Paste
  • 6
    Preparation 20min
  • 7
  • 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
  • 9

Recipe's preparation

    Dry Ingredients
  1. Turn on oven at 165 degree and place rack on middle to lower area. DO NOT grease the pan
  2. Place a bowl and sieve on top of Thermomix lid
  3. Weigh Cake flour
  4. Weigh Corn flour
  5. Add Baking powder
  6. Add Salt
  7. Sift and set aside
  8. Egg Mixture
  9. Weigh pandan leaves and cut into 3cm
  10. Place plastic wrap before putting the lid on
    Mix for 10 seconds / speed 10
  11. Add eggs
    Place plastic wrap before cover the lid
  12. Mix for 1 minute / speed 10
  13. Strain egg mixture into a bowl and set aside
  14. Cake
  15. Without cleaning the bowl.
    Add sugar
  16. Add egg mixture
    Place butterfly in
  17. Cook 10 minutes / 45 degree/ speed 4 MC ON
  18. Add coconut water
  19. Add oil
  20. Add vanilla paste
  21. Mix 5 minutes/ speed 4 MC Off
    Place splash guard/steaming basket on top
  22. Add dry ingredients
    MC On
  23. Mix 5 seconds/ speed 3
  24. Take butterfly out
    Mix gently with spatula for 3 rounds
  25. Batter
  26. Place chiffon pan on top of bread mat/baking paper
    Pour the batter in.
    Place thumbs on top of centre piece and push firmly while using the other fingers to tap the pan gently over the counter to take the air bubble out.
  27. With the bread mat/baking paper, place the pan into the over for 20 - 25 minutes on 165 degree or until skewer comes out clean.
  28. Once done, remove from the oven and turn the pan upside down for 20 minutes. If the pan doesn't have the feet, place the centre piece on top of upside down glass or similar.
  29. Once cool, run off the flat edge knife around the outside and inside of centre piece to loosen the cake.
    Pull the centre piece out, run the knife on the bottom of the cake.
    Use rack to tip cake upside down.

    Enjoy the cake

Accessories you need

  • Butterfly
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  • Simmering basket
    Simmering basket
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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1. Using 17cm chiffon pan

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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