For years I’ve kind of avoided making sponge cakes (unless I’ve absolutely HAD to!). It’s not that I don’t like them – I really, really do! It’s just that my grandma always made the best sponge cakes and I have never been able to match or beat them. Sponge cakes really are a grandma’s domain.
Anyway, we had new neighbours move in over the weekend and I wanted to make them a sponge cake (and I was secretly keen to give the Thermomix a shot at matching gran’s sponge recipe!). And so, I made a simple Thermomix sponge cake based on the recipe in ‘Devil of a Cookbook’. There were quite a few more steps that the Everyday Cookbook sponge cake recipe, but I’ve made a few recipes from ‘Devil of a Cookbook’ before and they’ve all been great.
I decided to keep things nice and plain and simple (always the best way!) and fill my sponge cake with strawberry jam and whipped cream. I also added some fresh strawberries to the top and sprinkled over some grated chocolate too.
I have to be honest and saw that I still don’t think it beats my gran’s sponge cake (I don’t think anything ever will!), but it was absolutely delicious, super light and fluffy. Yum!
Thermomix Sponge Cake With Jam & Cream
- 1/2 tsp bicarb soda
- 1 tsp cream of tartar
- 90 g cornflour (or plain flour)
- 150 g raw sugar
- 4 eggs , separated, at room temperature
- 1 tsp vanilla extract
- 2 tbsp hot water
- 300 ml thickened cream
- 2 tbs caster sugar
- 1/4 cup jam
- Fresh strawberries and grated chocolate to decorate
- Preheat oven to 180 degrees.
- Grease 2 X small 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 TM bowl.
- Add the raw sugar and mill on Speed 9 for 10 seconds. Remove and set aside.
- Wash and dry the TM bowl very thoroughly.
- Place the butterfly into the TM bowl. Add the egg whites and beat on Speed 3 for 2-4 minutes or until stiff (with the MC removed).
- With the butterfly still rotating on Speed 3, add the milled sugar one teaspoon at a time through the lid. This will take approximately 4-5 minutes.
- Reduce the speed to soft (with the butterfly still inserted) and add egg yolks one at a time through the hole in the lid.
- Remove the butterfly.
- Add the vanilla extract, hot water and cornflour mixture to the bowl.
- 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 cake tins and place into the oven for 35-40 minutes.
- The cakes are ready when a skewer inserted into the middle comes out clean.
- Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.
- Place the cold thickened cream into the TM bowl.
- Add the butterfly.
- Mix on Speed 3 for 1-3 minutes or until just whipped (watch it closely so it doesn't over whip).
- When the cream is nearly whipped, add the caster sugar though the hole in the lid (while the TM is still mixing).
- The time needed to whip the cream will depend on it's freshness.
- Spread the jam over the top of one of the cakes. Add half of the whipped cream.
- Place the second cake on top.
- Spread the remaining whipped cream over the top of the cake.
- Decorate with fresh strawberries and grated chocolate.