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The Bush Gourmand

Thermomix Sponge Cake

Print Recipe
Course: Baking
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 100 g castor sugar or blitz your sugar in the Thermomix first
  • 170 g wheaten cornflour also known as wheat starch
  • 1 tsp plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda

Method
 

  1. Preheat oven to 180 degrees C. Line two 20cm deep sided tins with baking paper. Grease the sides lightly and sprinkle with little cornflour.
  2. Weigh out sugar and set aside. Weigh out flour and raising agents in a separate bowl and set aside
  3. Place butterfly into Thermomix bowl.
  4. Add eggs and beat 5 min/ 37C/sp 4.
  5. While this is beating, sift flour/raising agent mix onto baking paper twice.
  6. Scrape down.
  7. Set machine to 4 min/sp 4 and gradually add sugar through the lid.
  8. Add flour and mix on speed 1 - 2 for about 3 seconds. Scrape around the base of the bowl with spatula and mix again if necessary.
  9. Pour evenly into tins and bake for 25 minutes. Turn cakes out onto wire rack and remove paper.
  10. Carefully turn over. Allow to cool. Pop one in the freezer and eat the other!

Notes

Ginger Sponge
Use raw caster and add 2 tsp ground ginger and 1/2 tsp cinnamon.
Chocolate Sponge
Use 30g cocoa in place of 30g of cornflour.