Our incredibly simple Thermomix Sponge Cake with Jam and Cream is perfect to make for your next special occasion - or just because! This light and fluffy Sponge is just like the one your Grandmother used to make and requires just a few simple ingredients to put together.
This Sponge Cake really is simple to make and you can make it a day ahead of when you are planning to serve it.
Why you will love this recipe:
- Quick to make - you can have this Sponge ready to go into the oven in less than 20 minutes.
- Versatile - although adding strawberry jam to the middle layer and then fresh strawberries on top adds some sweetness, you can really decorate this Sponge with anything you like!
- Freezer friendly - the baked sponge can be stored in the freezer for up to two months when it is un-iced and not filled.
Ingredients:
Please note you will find the full list of ingredients and method in the recipe card below:
- Cornflour - you can substitute with Plain Flour if you prefer.
- Cream of Tartar
- Bi-carbonate of soda
- Eggs - I find the best results when the eggs are at room temperature.
- Caster Sugar - you can use raw sugar and mill into caster sugar if you wish.
- Vanilla Extract
- Hot water.
How to Make a Sponge in the Thermomix:
- Preheat your oven and grease two 22cm cake tins.
- Place the Flour, Bi-carbonate of soda and cream of tartar into the Thermomix and bowl and combine. Transfer to a separate bowl until needed.
- In a CLEAN bowl, add the egg whites and whip until fluffy.
- With the motor running, add the sugar 1 teaspoon at a time.
- Add the egg yolks and combine.
- Add the vanilla extract, cornflour mixture and water and combine.
- Divide the mixture between the two cake tins and bake until lightly golden and cooked through when tested with a skewer.
Expert Tips for Making a Sponge Cake:
- We recommend using eggs which have been bought to room temperature.
- You can use plain flour in place of the cornflour - you will need the same quantity.
- Also, you can use raw sugar and mill into caster sugar - you will need the same quantity.
- This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
- It is important to ensure your cake tins are well greased.
- Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
- Do not add the cream/jam/decorations until the cakes have completely cooled.
- The time it takes to whip the cream will depend on its freshness.
- To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
- The unfilled sponge cakes can be frozen for up to two months.
More Delicious Cake Recipes:
- Lemon and Poppy Seed Cake
- Cinnamon Tea Cake Recipe
- Thermomix Vanilla Cake
- Easy Thermomix Lemon Cake
- Thermomix Jelly Cakes
- Marble Cake
- The BEST Thermomix Mud Cake with Peanut Butter Frosting
- Thermomix Chocolate Cake
- Orange Cake Recipe
- No Bake Thermomix Christmas Peppermint Cheesecakes
Thermomix Sponge Cake With Jam and Cream
This classic Thermomix Sponge Cake with Jam and Cream is light and fluffy and perfect for your next special occassion.
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Servings: 8 serves
Calories: 483kcal
Equipment
- 2 x 22cm Cake Tins
- Thermomix
Ingredients
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- 90 grams cornflour (or plain flour)
- 150 grams caster sugar
- 4 eggs separated, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon hot water
To Decorate
- 600 ml thickened cream
- 2 tbs icing sugar
- ½ cup jam
- 200 grams Fresh strawberries hulled and halved.
Instructions
- Preheat oven to 180 degrees celsius (fan-forced)
- Grease 2 X 22cm round cake tins.
- Mix the bicarb soda, cream of tartar and cornflour on Speed 5 for 10 seconds. Remove the set aside.
- Wash and dry the Thermomix bowl.
- Place the butterfly into the Thermomix bowl. Add the egg whites and beat on Speed 3 for 2-4 minutes or until stiff (with the measuring cup (MC) removed).
- With the butterfly still rotating on Speed 3, add the sugar one teaspoon at a time through the lid. This will take approximately 4-5 minutes.
- Reduce to the lowest speed (with the butterfly still inserted) and add egg yolks one at a time through the hole in the lid.
- Scrape down the sides of the bowl and remove the butterfly and add the vanilla extract, hot water and cornflour mixture to the bowl and mix on Speed 3 for 5 seconds.
- Scrape down the sides of the bowl and mix on Speed 3 for another 3 seconds (or until combined).
- Divide the mixture between the two cake tins and place into the oven for 20-25 minutes or until the cakes are golden and a skewer comes out clean.
- Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.
To Whip the Cream and Decorate
- Place the cold thickened cream into the TM bowl.
- Add the butterfly to a clean Thermomix bowl and add the cream and sugar.
- Mix on Speed 3 for 1-3 minutes or until just whipped (watch it closely so it doesn't over whip).
- Spread the jam over the top of one of the cakes. Add half of the whipped cream.
- Place the second cake on top and spread the remaining whipped cream over the top of the cake.
- Decorate with fresh strawberries and refrigerate until needed.
Notes
- We recommend using eggs which have been bought to room temperature.
- You can use plain flour in place of the cornflour - you will need the same quantity.
- Also, you can use raw sugar and mill into caster sugar - you will need the same quantity.
- This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
- It is important to ensure your cake tins are well greased.
- Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
- Do not add the cream/jam/decorations until the cakes have completely cooled.
- The time it takes to whip the cream will depend on its freshness.
- To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
- The unfilled sponge cakes can be frozen for up to two months.
Nutrition
Calories: 483kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 137mg | Potassium: 205mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1224IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg
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Alex says
For some reason, my sponge cake is very flat, smells too sweet and is very sticky. Do you have any idea what happened?
Lauren Matheson says
Hi, possible plain instead of self raising flour was used?
Hidden user says
❤️
Caris says
Hello can we use cake flour instead? Is it the same amount to be used?
Alana says
Has anyone used this recipe as a sponge roll?
Tammy says
Hi there
Looks beautiful
What size tins did you use?
Thanks
Tammy
Tash says
I usually find that sponge cake tins are 20cm round.
Louise says
The tin size is listed in the recipe, 22cm.
Robyn Godfrey says
Hi. I made this today but it was quite tough on the outside & edges making it quite difficult to cut. It tasted really nice so I'm just wondering what would have caused this to happen.
Robyn
Lucy says
Hi Robyn, the only thing I can think of is that it may have been cooked slightly too long/too high. All ovens are different so it can be a bit of trial and error!!
Maggie says
Can this be cooked as cupcakes . For how long?
Lucy says
Hi Maggie, I would not recommend cooking this recipe as cupcakes. These would be a great and similar option though: https://bakeplaysmile.com/butterfly-cakes/
Hollie says
Made the cake for Mothers Day this year. Turned out so delicious!! The sponge is so spongey! I cooked the sponge the night before and just wrapped it in foil overnight.
daisy bates says
hi can you use 2 square tins?
Lucy says
Hi Daisy, you can - just ensure you grease the tins very well. xx
Rosie Delangen says
Love this sponge recipe! Never made sponge before and it turned out perfectly!!
I am planning on making again but this time using my little backyard bantam eggs. Do you happen to know the weight of egg whites and yolk needed?
Thanks!
Lucy says
Hi Rosie, that's so fabulous to hear! The eggs I used were in a 700g container for 12. Good luck! xx
BERNADETTE OLIVER says
can this sponge be frozen. If so, what would be the best way to thaw?
Lucy Mathieson says
Hi Bernadette, I don't usually freeze my sponges. But if you're going to, I'd suggest wrapping in several layers of cling wrap and then foil before freezing and then allowing to defrost to room temperature on the bench. xx
Jenny says
OMG ! This sponge was delicious. Thank you so much for the recipe. I made it in one heart shaped tin for Valentine’s Day. It overflowed while cooking, but dropped a little while cooling and all ended well. I cut it in half and spread lemon butter in the middle with piped cream swirls. I also piped cream swirls on the top layer and dotted strawberries amongst them. Yummo !
Lucy Mathieson says
That sounds AMAZING!!!!
anniembee says
Hey there, your sponge looks perfect! Do you think you could add cocoa to make a chocolate sponge?
Lucy Mathieson says
Hi Annie, I personally haven't done that with this recipe! But you could absolutely try!
Erin Jaye Webster says
Could it be made a one cake and split? I dont have two tins the same.
Lucy Mathieson says
Hi Erin, yes it can - but you'll need quite a large tin xx
Lauren says
Hi Lucy, does cooking time need to be adjusted if cooking in one tin?
Sue Hendrickson says
Can you use GF cornflour for this recipe or does it need the wheaten cornflour?
Lucy Mathieson says
Hi Sue, I havent made this with GF cornflour sorry 🙂
Susie Inglis says
I made this with my daughter on the weekend with gluten free corn flour and it turned out great.
Lucy Mathieson says
Fantastic!!!
Lisa says
Thanks for this recipe - I made it today for my dads birthday and everyone absolutely loved it. I made a quick strawberry jam from the recipe community and used Donna Hay's idea of cream/sour cream and fresh passionfruit to fill and top. Yum!
Lauren says
We're so glad you enjoyed it, it sounds amazing with homemade jam and that yummy cream and passionfruit mixture! We hope your Dad had a great birthday too x