Ingredients
Sponge
- 100 grams raw sugar
- 4 egg yolks only
- 2 tablespoons hot water
- 100 grams plain flour
- 1/2 teaspoon cream of tartar
- 2 tablespoon hot milk
- 1/4 teaspoon bicarb soda (baking soda)
Filling & Topping
- 600 grams pure cream
- 1 package strawberries
- other fruit of your choice, optional
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees. Boil kettle.
Lightly grease a 20cm deep cake tin.
Add sugar to bowl and mill 10 sec Sp 4. Set aside.
Insert Butterfly. Add egg yolks to bowl. Measure hot water into the MC.
With blades turning Sp 3, add hot water through the hole in the lid. Continue to beat for 2 minutes or until thick and creamy.
Continue to beat on Sp 3 while adding milled sugar slowly through the lid. Don't rush this step, you need to allow the sugar to dissolve into the egg mixture. I usually take about 3 minutes adding the sugar.
Remove lid and add flour and cream of tartar (sifted together). Combine 2 minutes, Sp 2.
Combine hot milk and bicarb soda in MC and add to bowl through the lid with blades turning. Combine 30 seconds Sp 2.
Pour into prepared cake tin and bake 20-25 minutes.
Allow to cool before filling.
Insert butterfly into clean and dry bowl.
Add cream and whip Sp 3.5 until whipped. Keep an eye on it, whipping time will vary depending on freshness of cream.
Slice cooled sponge horizontally in half, spread bottom half with whipped cream and sliced strawberries.
Place top half of cake onto bottom half and top with more whipped cream and strawberries.
Enjoy!
Sponge
Filling and Assembly
Tip
A great way to use up egg yolks after making meringue etc.
Unfilled cake can be frozen for up to 3 months.
Sponge can be filled and topped with fruit of your choice, eg banana, passionfruit, berries.
Thermomix Model
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Recipe is created forTM 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!
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.
Comments
Double the recipe at the same time! It makes a very small cake.
This was super yummy and a great way to use up left over egg yolks after making the Berry pav stack from Festive Flavour!! I also used SR flour and layered mine with jam and cream. Yummmmmmm!!!!! For pic visit Sisters with Mixers on Fb! Xx
Caitriona G_Thermie_Consultant_Sunbury
Sooo many great comments from everyone who ate... I doubled and cooked in two pans, used SR flour and even then only just high enough.... very nice cake thank you
I made it today and I used S/R Flour and it rised perfectly
try that next time Amanda 
I made this recipe twice today and used S/R Flour not plain as stated above and it has risen perfectly, very light and spongey
made 2 to get good hieght, cake was dry.
Made this sponge twice also and it hasn't risen enough to slice either. Happy with result though as it uses up the egg yolks from previous cooking. Sponge is light and enjoyable!
Should this be plain or self raising flour? Thanks
I've made this twice now, and while delicious, It has never risen anywhere near high enough to slice in half and fill. I've made a second using the same recipe and sandwiched them together, which was fine, but I'd love to know what I'm doing wrong that it doesn't rise.
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