Thermomix Sponge Cake

Thermomix Sponge Cake With Jam & Cream

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.

Thermomix Sponge Cake

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.

Thermomix Sponge Cake

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.

Thermomix Sponge Cake

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

Thermomix Sponge Cake With Jam & Cream

A Thermomix Sponge Cake made with jam and cream!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1

Ingredients

  • 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

Instructions

  1. Preheat oven to 180 degrees.
  2. Grease 2 X small round cake tins.
  3. Mix the bicarb soda, cream of tartar and cornflour on Speed 5 for 10 seconds. Remove the set aside.
  4. Wash and dry the TM bowl.
  5. Add the raw sugar and mill on Speed 9 for 10 seconds. Remove and set aside.
  6. Wash and dry the TM bowl very thoroughly.
  7. 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).
  8. 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.
  9. Reduce the speed to soft (with the butterfly still inserted) and add egg yolks one at a time through the hole in the lid.
  10. Remove the butterfly.
  11. Add the vanilla extract, hot water and cornflour mixture to the bowl.
  12. Mix on Speed 3 for 5 seconds.
  13. Scrape down the sides of the bowl and mix on Speed 3 for another 3 seconds (or until combined).
  14. Divide the mixture between the cake tins and place into the oven for 35-40 minutes.
  15. The cakes are ready when a skewer inserted into the middle comes out clean.
  16. Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.
  17. Place the cold thickened cream into the TM bowl.
  18. Add the butterfly.
  19. Mix on Speed 3 for 1-3 minutes or until just whipped (watch it closely so it doesn't over whip).
  20. When the cream is nearly whipped, add the caster sugar though the hole in the lid (while the TM is still mixing).
  21. The time needed to whip the cream will depend on it's freshness.
  22. Spread the jam over the top of one of the cakes. Add half of the whipped cream.
  23. Place the second cake on top.
  24. Spread the remaining whipped cream over the top of the cake.
  25. Decorate with fresh strawberries and grated chocolate.

 

 

Comments 14

  1. 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!

    1. 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

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  2. 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 !

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      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

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