Ingredients
Sponge cake
- 180 g Butter
- 220 g caster sugar
- 5 eggs
- 225 g Self Raising Flour
Milk Mixture
- 350 g full cream milk
- 395g can sweetened condensed milk
- 250 g buttermilk
- 1 tablespoon Vanilla Bean Paste
To Serve
- 400 g Pouring Cream
- 3-4 fresh passionfruit, pulp
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
1. Pre heat oven to 180 degrees (fan forced).
2. Weigh and mill sugar first as per guidelines in TM basic cook book. Set aside.
3. If butter is cold/not softened place in mixing bowl. Mix 20 secs/ speed 4.
4. Insert butterfly whisk.
5. Add sugar. Cream butter and sugar for 3 mins/ speed 3.
6. Increase speed to speed 4. While mixing add one egg every 30 secs through hole in lid until all eggs are added and mixed.
7. Place a bowl on top of lid and weigh out flour.
8. Set speed to speed 3 and add flour one spoonful at a time thorough hole in lid. This should take approximately 1 minute.
9. Pour mixture into greased lasagne/ceramic dish. The dish I use is 30cm x 25cm and is 8 cm deep. Bake 30 minutes or until cooked when tested with a skewer.
10. Use a skewer to poke holes all over the top of cake. Set aside to cool completely. Clean the Thermomix bowl.
1. Place the milk, buttermilk, condensed milk and vanilla bean paste into the clean bowl and mix 10 secs/ speed 7.
2. Slowly pour all of the milk mixture over the cake allowing it to soak in. Cover and refrigerate for at least 3 hours (overnight is okay!).
1. Insert the butterfly whisk place in a clean Thermomix bowl. Add cream and whip on speed 3 until firm peaks form.
2. Spread cream over cake in dish and drizzle fresh passionfruit pulp over. Enjoy!
Making the Sponge Cake
Making the Milk Mixture
When Ready to Serve
Tip
This trifle-like cake is frequently requested by friends and family and is the perfect dessert in hot weather.
Serve it in the dish! I once tried to take it out and put it on a cake stand and it dripped everywhere!
This recipe is my Thermomix adaptation of a Donna Hay recipe that appeared originally in the Feb/March 2012 issue of the Donna Hay Magazine.
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.
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