Thermomix Sponge Cake

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.

4.58 from 38 votes

Print Pin Rate

Course: Desserts

Cuisine: Australian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 serves

Calories: 483kcal

Author: Lucy & Lauren

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.

Cook ModePrevent your screen from going dark

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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