Preparation time
15min
Total time
50min
Portion
12
slice(s)
Level
easy
- TM 6
- TM 5
- TM 31
published: 2020/09/15
changed: 2020/09/16
Ingredients
Batter
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- 180 grams custard powder
- 130 grams caster sugar
- 5 eggs, seperated (room temp)
- 1 teaspoon vanilla extract
- 1 pinch salt, (optional)
- 1/2 teaspoon bicarbonate of soda
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre-heat oven to 180 degrees
- Grease one '20 inch' round cake tin. Line sides with baking paper.
(extend above tin to allow extra height) - Mill sugar into caster sugar if necessary, 2 seconds, speed 9.
(clean and dry mixing bowl) - Place the butterfly in the bowl, Add the egg whites and beat.
2-4 minutes, speed 3 (until stiff) - measuring cap removed. - With the butterfly still rotating - Speed 3
Add caster sugar 1 teaspoon at a time through lid each side of the butterfly - Ensure caster sugar has disolved 5-7 minutes.
- Combine the remaining dry ingredients in bowl (set aside)
- With butterfly still inserted - Reduce speed to
"Gentle stir setting"
Add yolks one at a time through the hole in the lid. - Remove the butterfly, give the mixture a stir with the spatula.
- Add dry ingredients, mix 5 seconds, speed 3.
- Scrape down sides of the bowl and mix 3 seconds, speed 3
(or until combined) - Pour batter into cake tin and place in the oven for 30-40 minutes.
Cake is ready when a skewer inserted in the middle comes out clean. - Leave the cake in the tin for 5 minutes and then place on a wire rack to cool completely.
- Add whipped cream and decorate as you choose.
Sponge Cake
Tip
Can be made in two 20 cm tins.
Decorating ideas
- Dust with icing sugar
- Fill with cream and top with strawberries and cream
- Fill with lemon curd or jam and top with cream or flavoured icing
Thermomix Model
-
Recipe is created forTM 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 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!
-
Recipe is created forTM 31
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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Comments
The cake turned out fantastic. I did find that the yolks did not mix in with the whites so had to do this manually with spatula; the same with the dry ingredients but the end result was fantastic.
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