Preparation time
11min
Total time
29min
Portion
--
--
Level
medium
Ingredients
ThermoGourmand Sponge Cake (updated)
- 4 large eggs
- 100 g castor sugar (or blitz your sugar in the Thermomix first)
- 70 g cornflour
- 50 g custard powder, can substitute cornflour
- 1 tsp plain flour
- 1 tsp cream of tartar
- 1/2 tsp Bi-carb soda
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- I've modified my recipe to use heat when whipping eggs. This increases the volume, making for more mixture, hence the use of two tins.
I've also separated the whites and left the butterfly in when incorporating dry ingredients.
Preheat oven to 180 degrees C. Line 2 x 20cm round tins with baking paper. Grease and flour the sides of the tins.
If desired, blitz regular sugar for 10 seconds or so to make caster sugar. Set aside.
Separate eggs.
Place butterfly into a super clean Thermomix bowl.
Add egg whites with a pinch of cream of tartar and beat on 5 minutes/37/speed 4. Scrape down after about 2 minutes and continue.
While this is beating, weigh out sugar and dry ingredients into small bowls. Sift dry ingredients a couple of times on to baking paper.
Scrape down lid and sides. Set machine for 5 minutes/sp4.
Add yolks one at a time. Stop machine and scrape down, then continue. Add sugar a spoonful at a time.
Add the sifted dry ingredients and mix 3 sec/R/sp 2. Then 3 sec/sp 2. Forwards this time.
Pour into 2 greased and lined 20cm cake tins and bake for 16 - 20 minutes or until top of cake springs back when touched gently.
Turn out onto a wire rack. Remove baking paper from base and flip over gently.
MODIFICATIONS - 26/3/22
Thermomix Model
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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!
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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
thermo Tash:
That's great to read! Duck eggs will give a lovely yellow colour. Yes, sifting the dry ingredients is imperitive as they are very lightly incorporated.
www.thermogourmand.com.au
Made this with 4 duck eggs, and it turned out perfectly Cooked at 160 fan force for 16 minutes. The most important thing I find is to sift dry ingredients 2 or 3 times, and always grease and flour side of tins. Thankyou for sharing.
Bel-1981: Sponge cakes are dry by their very nature as they contain no fat. Adding whipped cream makes them lovely and moist.
www.thermogourmand.com.au
mdbenny: Gorgeous!
www.thermogourmand.com.au
ginamum: Sponge cakes are dry as they have no butter in them. That's why we add whipped cream to make them lovely and soft.
www.thermogourmand.com.au
coastgrl: Sponge cakes are dry as there is no butter to make them moist. Adding whipped cream makes them nice and soft.
www.thermogourmand.com.au
GinStar: Everyone's oven is different. Mine is a little slow, so I'm guessing that perhaps 12 minutes is long enough. It's always a good idea to do the spring back test.
www.thermogourmand.com.au
Debbie Baltzer: that sounds very strange! Did you use wheaten cornflour or cornstarch? What we call cornflour is actually the starch from wheat - yes, I know it's crazy. But this is very different to cornstarch which is gluten free and will not hold together, hence you will get foam!
www.thermogourmand.com.au
Do not know where I went wrong...I subbed the custard powder for cornflour but the cake turned out like....as the kids said....foam! It was disgusting. It was so dry and pulled apart like it was foam from a pillow...weirest thing I've ever seen or made. Clearly did something wrong but baffled as to what 🤔
This was my first sponge making effort after last trying about 20 years ago
Had to do a bit of subbing and would like to attempt it again using correct ingredients, eg wheaten cornflour. Because I only had the GF cornflour, decided to use plain flour there. Didn't divide the mixture and cooked the whole quantity in a small rectangle tin around 21 x 24cm. Cooked for 20 mins which I decided was a bit long. The sponge was okay, just a tiny bit on the dry side. I cut & layered it with cream so it was still beautiful but looking forward to giving it another go!
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