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.

Course Desserts

Cuisine Australian

Prep Time 15

Cook Time 20

Total Time 35

Servings serves

Calories 483kcal

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.

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.

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.