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Pandan Chiffon Cake by Ivana


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Ingredients

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
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

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
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Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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Tip

1. Using 17cm chiffon pan


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.

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