Oh, that smell! Is there anything more comforting than the scent of a perfectly baked sponge cake filling your kitchen? For me, that smell instantly takes me back to my grandmother’s house. Whenever guests arrived, that light, fluffy cake would appear like magic on her counter—it just signaled we were in for a cozy, happy time together.
When I started Sena Recipes, my goal was always to take those treasured, old-school flavors and make them work perfectly in our busy, modern lives. That’s why I am so excited to finally share this recipe! This Classic Thermomix Sponge Cake is, without a doubt, the most reliable and airy base I have ever managed to create. I actually adapted my grandmother’s handwritten instructions for the machine one busy afternoon, and wow, the results were softer and more consistent than ever before.
I know many of you want that homemade taste without hours over a whisk, and that’s precisely what the technology does for us here. This sponge is sturdy enough to hold up beautiful layers of cream and berries, but light enough that it melts in your mouth. It’s truly a simple cake with a huge heart, ready to become your new family staple, just like it is in mine.
Why This Classic Thermomix Sponge Cake Is Your New Go-To
Honestly, once you see how easy this is, you won’t go back to the old methods! This recipe removes all the guesswork. It’s truly the most dependable base for any celebration. Here is why it belongs in your regular rotation:
- It gives you incredible, consistent volume every single time, thanks to carefully controlled mixing in the machine.
- The texture is wonderfully light and airy, never dense or heavy—perfect for slicing.
- It’s the ultimate blank canvas; you can dress it up with cream, jam, or even layer it for something gorgeous like my raspberry cake roll.
- You get that authentic, fluffy rise every time you make this Classic Thermomix Sponge Cake.
It’s baking tradition made brilliantly simple.
Essential Ingredients for Your Classic Thermomix Sponge Cake
You only need staple pantry items for this cake, but timing and temperature are everything when dealing with eggs in a machine! Trust me, skimming on quality here means a flatter cake later. For the base, we’re using a few key components:
- 1/2 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
Then, for decorating our masterpiece, you’ll need:
- 600 ml thickened cream (must be cold!)
- 2 tbs icing sugar (for decorating)
- 1/2 cup jam (for decorating)
- 200 grams Fresh strawberries hulled and halved (for decorating)
Ingredient Notes and Temperature Checks
The most important thing here involves those four eggs. You absolutely must ensure they are at room temperature before you whip those whites! Room temperature egg whites trap air much more effectively, which gives our Classic Thermomix Sponge Cake that beautiful height we are after. Also, note that I’ve specified cornflour; it keeps the sponge incredibly light. If you only have plain flour, it works just fine, but the texture will be slightly denser.
Step-by-Step Instructions for the Classic Thermomix Sponge Cake
This is where the magic happens! Don’t be intimidated by the steps; the Thermomix does most of the heavy lifting, but you need to guide it with precision. We need to move quickly once the egg whites are peaked to make sure we don’t lose any air. Have your bowls ready and your oven preheating to 180 degrees Celsius (fan-forced) and your two 22cm cake tins greased well before you start Step 1.
Preparing the Dry Mix and Whipping Egg Whites
First things first, we need to prepare our powders. Pop the bicarb soda, cream of tartar, and cornflour straight into the clean Thermomix bowl. Give that a quick whiz on Speed 5 for just 10 seconds to combine it perfectly. Tip that out into a separate small bowl and set it aside—we need that bowl sparkling clean next!
Now, wash and thoroughly dry the machine bowl because moisture is the enemy of meringue! Insert the butterfly attachment. Add your room-temperature egg whites and beat them on Speed 3 for about 2 to 4 minutes until they form stiff peaks. This is crucial: make sure you remove the measuring cup (MC) from the lid so those whites can expand fully!
Combining Wet and Dry Elements for the Classic Thermomix Sponge Cake
Once those whites look beautifully stiff—like clouds you could rest on—it’s time for sugar. Still using Speed 3 and keeping the butterfly in, start adding the caster sugar one teaspoon at a time through the lid hole. This slow feeding takes about 4 to 5 minutes, so be patient here! This slow incorporation keeps the air locked in.
Next, drop the speed down to the lowest setting—butterly still inserted! Gently add your egg yolks one by one through the lid hole. Scrape down the sides once, remove the butterfly, and now add your vanilla, hot water, and that reserved cornflour mixture back into the bowl. Mix on Speed 3 for only 5 seconds. Give it one more scrape down and mix for just 3 more seconds until it’s barely combined. Remember, we are gently folding here, not mixing vigorously!
Baking and Preparing the Cream Topping
Divide that gorgeous batter between your two greased tins straight away. Bake them for 20 to 25 minutes. You’ll know they are ready when they look golden and a skewer inserted right into the center comes out clean—no wet batter clinging on! Let them sit in the tins for 5 minutes before carefully turning them out onto a wire rack to cool completely. You do not want to try stacking warm cakes!
While they cool (this is my secret for better baking, just like I explained in my guide to those perfect cookies!), let’s whip the cream. Use a clean, cold bowl, pop the cold cream and icing sugar in with the butterfly, and whip on Speed 3 for just 1 to 3 minutes. Honestly, watch it like a hawk! It goes from perfect cream to soup very fast, and we want lovely thick swirls, not soup.
Assembling and Decorating Your Classic Thermomix Sponge Cake
Once those sponges are completely cool—and I mean *totally* cool, otherwise the cream melts into a sad puddle—it’s time for the fun part: stacking! This is where your simple cake base turns into a real showstopper, making it perfect for any special event, like those beautiful strawberry tartlets we love.
Take your first layer of sponge and spread a thin, generous layer of your favorite jam right across the top surface. I like using a slightly tart raspberry or strawberry jam to cut through the sweetness of the sponge and cream.
Next, grab about half of that perfectly whipped cream and spread it evenly over the jam layer. Don’t stress about making it look perfect; once the top layer goes on, nobody sees the inside edges anyway!
Gently place your second cake layer directly on top of the cream. Now, you can take the remaining cream and spread it all over the top and sides of your assembled cake. If you’re looking for a showier finish, use an offset spatula to create little swirls and peaks.
Finally, decorate! Scatter those hulled and halved fresh strawberries generously over that beautiful cream top. This Classic Thermomix Sponge Cake needs a good rest after all that work—pop the whole thing into the refrigerator for at least an hour before slicing. This helps the cream firm up and allows the flavors to really marry beautifully. It’s worth the wait, trust me!
Tips for Perfect Thermomix Baking Results
When using your Thermomix for cakes like this sponge, it’s not just following the recipe; it’s about understanding the machine’s unique needs. I’ve learned a few tricks over the years that ensure I get that beautiful lift every time, even when I’m busy making other things or trying out a new Dutch baby!
Here are my top tips for getting maximum fluffiness from this batter:
- The Bowl Must Be Immaculate: Before you even think about whipping those egg whites, the bowl needs to be bone dry. Any trace of water, grease, or soap residue will absolutely sabotage your meringue. After washing, I actually give the bowl a quick blast on reverse/turbo for 10 seconds just to ensure any lingering moisture evaporates!
- Room Temperature is Non-Negotiable: I mentioned it before, but it bears repeating: room temperature eggs trap air better than cold ones, period. If you forget to take them out, try putting the whole eggs (in their shells!) into a bowl of warm—not hot—water for about 10 minutes before separating. It gives them a quick temperature boost.
- Patience During the Sugar Addition: When you are slowly adding the sugar to the egg whites, resist the urge to speed up the machine. If you dump the sugar in too fast, it weighs down the air you just worked so hard to incorporate. Let the machine run slowly on Speed 3 for those full 4-5 minutes. It’s the secret to a stable meringue that won’t collapse when the yolks come in.
- Folding, Not Mixing: Once you add the final flour mixture back in, keep the mixing time minimal—just those quick bursts on Speed 3. For cakes, overmixing develops gluten, which gives you a tough, rubbery texture instead of the light sponge we want. You should mix just until you can’t see streaks of dry flour anymore.
Variations on the Classic Thermomix Sponge Cake
See, this is why I love making the Classic Thermomix Sponge Cake base—it’s practically begging you to get creative with it! It’s so neutral and fluffy that it honestly works beautifully year-round. While it shines bright with fresh summer strawberries, you can easily adapt it to fit whatever season you’re in.
For instance, if you’re looking for something warm and cozy as the evenings get cooler—maybe something that feels perfect alongside those richer **Autumn Recipes**—try swapping out the jam for homemade caramel or even a spiced apple butter. That caramel flavor pairs so wonderfully with the vanilla in the cake!
You can also give it a little lift toward the sunny flavors you find in true **Italian Recipes**. My absolute favorite trick is to use fresh lemon zest in the batter when you add the vanilla and hot water. A lemon-infused sponge topped with fresh ricotta and maybe a drizzle of honey is just heavenly. It feels elegant but still takes just 20 minutes in the oven!
If you want to be extra fancy for a dessert party, try substituting the jam for rich lemon curd. Or, if berries are in season, swap the strawberries for raspberries or even sliced kiwi! I love setting it up like a miniature trifle using good quality orange blossom water in the cream layer—it’s bright, fresh, and utterly delicious. If you enjoy rich, nutty flavors, you might even want to check out my recipe for apple, caramel, and walnut tartlets for inspiration!
The point is, this reliable base is your starting line, not the finish line. Have fun with it!
Storing Your Classic Thermomix Sponge Cake
Because we made this Classic Thermomix Sponge Cake so wonderfully moist and topped it with that beautiful, luscious whipped cream and fresh strawberries, storage requires a little bit of practical know-how. This isn’t a cake you want to leave out on the counter for days, especially once you’ve added the dairy!
The short answer is: the refrigerator is your friend here. Since that cream mixture melts beautifully but doesn’t have long-term staying power at room temperature, you need to keep the assembled cake chilled. Cover it loosely with plastic wrap or place it in an airtight container. When kept chilled, this cake should stay wonderfully fresh for about three days. The sponge usually remains soft and springy for that time, though the fresh berries on top are best eaten within the first 48 hours.
Now, what about freezing? If you are making this ahead for a big event—perhaps you’re trying to get a jump on **Thermomix Recipes Dinner** prep or just preparing for a busy week—you can absolutely freeze the plain sponge layers! Bake them, let them cool completely, wrap each layer tightly in plastic wrap first, and then foil. You can freeze them like that for up to two months. When you’re ready to serve, just let them thaw completely on the counter before you whip the cream and stack everything up. Isn’t it handy that this cake base is so freezer-friendly?
Frequently Asked Questions About This Thermomix Recipe
I totally get it—when you’re baking something new, especially in a machine, you end up with a few lingering questions! I’ve gathered the things people ask me most often about this light and airy recipe. Hopefully, this helps you feel super confident before you even preheat the machine!
Can I make this Classic Thermomix Sponge Cake recipe dairy-free?
That’s a great question, especially since so many of us are leaning toward less dairy now! The sponge part itself is quite easy to adapt for a **savory recipes** lover looking to switch gears sometimes. You can substitute the thickened cream with a decent quality, cold coconut cream (the solid part from a chilled can!) or a non-dairy whipping alternative. For the cake base, if you were using butter, you’d swap that out, but since this recipe is egg-heavy, the main challenge is the topping. If you make that swap, you’ll have a delicious, compliant cake. If you want another simple, healthier bake idea, my banana bread recipe is naturally dairy-free!
What is the best way to level the cake layers?
If your cakes bake with a small dome, don’t panic! It happens. The absolute best trick I learned, which is much quicker than carefully slicing with a long knife, is using a large serrated bread knife—the one you use for slicing loaves. Hold the knife perfectly level, place your eye level with the cake top, and slowly saw across the dome. It creates a nice, flat surface ready for layering. It feels a bit risky the first time, but it gives you professional results for your layers, whether you’re making this or other **kitchen recipes**.
Are there specific Thermomix settings for high altitude baking?
If you live high up, that lower air pressure does change how steam and leavening agents work, meaning cakes tend to rise faster and then collapse. For this specific sponge cake, because the structure relies so heavily on the perfectly incorporated air from the egg whites, I suggest two small tweaks. First, increase your mixing time for the egg whites by about 30 seconds to ensure extra stability. Second, check the cake 3-5 minutes earlier than the recipe states. Keep a close eye on it, and always use that skewer test!
Nutritional Estimates for This Classic Thermomix Sponge Cake
Now, let’s talk fuel! Since we are using rich cream and sugar, this is definitely a treat, not an everyday staple, but knowing what’s in your slice is always smart. Here are the estimates for one serving size based on the way I assembled this version:
- Calories: 350
- Sugar: 30g
- Fat: 18g (with 10g saturated)
- Carbohydrates: 40g
- Protein: 7g
Please remember, these numbers are just an estimate. If you use low-fat cream or skip the jam layer completely, those numbers will change dramatically! If you are looking for something a little closer to a **Thermomix Recipes Healthy** profile, you might want to check out my tuna melt wrap for lunch instead!
Share Your Classic Thermomix Sponge Cake Creations
Honestly, seeing your beautiful cakes is the best part of being here! I pour my heart into developing these reliable recipes, like this wonderful Classic Thermomix Sponge Cake, because I truly believe that sharing food connects us.
Once you’ve had a chance to whip this up, try to come back and let me know how it went. Did you use fresh berries, or did you go for a different topping? I love reading your feedback—it helps me, Emma Laurent, and the whole Sena Recipes community understand what works best for everyone!
Please don’t forget to leave a star rating right on the recipe card. Those ratings genuinely help other home bakers feel confident enough to try this classic recipe for the first time.
And if you snapped a picture of your stunning, fluffy creation? Tag us on social media! Mentioning us means I get to see your handiwork. I’m always sharing reader favorites on my own page because building this joyful cooking community is what this whole journey is about. You can always check out more about me and my inspiration over on my author page! Happy baking, everyone!
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Classic Thermomix Sponge Cake
- Total Time: 45 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A reliable, fluffy sponge cake base made easily in the Thermomix, perfect for layering and decorating.
Ingredients
- 1/2 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
- 600 ml thickened cream (for decorating)
- 2 tbs icing sugar (for decorating)
- 1/2 cup jam (for decorating)
- 200 grams Fresh strawberries hulled and halved (for decorating)
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced).
- Grease two 22cm round cake tins.
- Place the bicarb soda, cream of tartar, and cornflour into the Thermomix bowl. Mix on Speed 5 for 10 seconds. Remove the mixture and set it 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 (remove the measuring cup (MC)).
- With the butterfly still rotating on Speed 3, add the sugar one teaspoon at a time through the lid. This takes about 4-5 minutes.
- Reduce the speed to the lowest setting (keep the butterfly inserted) and add the egg yolks one at a time through the hole in the lid.
- Scrape down the sides of the bowl. Remove the butterfly. Add the vanilla extract, hot water, and the reserved cornflour mixture to the bowl. Mix on Speed 3 for 5 seconds.
- Scrape down the sides of the bowl again. Mix on Speed 3 for another 3 seconds or until combined.
- Divide the mixture between the two prepared cake tins. Bake for 20-25 minutes, or until the cakes are golden and a skewer inserted comes out clean.
- Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
- To whip the cream: Place the cold thickened cream and icing sugar into a clean Thermomix bowl with the butterfly inserted. Mix on Speed 3 for 1-3 minutes or until just whipped. Watch closely to prevent over-whipping.
- Spread the jam over the top of one cake layer. Add half of the whipped cream.
- Place the second cake layer on top. Spread the remaining whipped cream over the top of the assembled cake.
- Decorate with fresh strawberries and refrigerate until you serve it.
Notes
- This recipe uses cornflour for a lighter texture, but you can substitute it with plain flour if you prefer.
- Ensure your eggs are at room temperature for the best volume when whipping the whites.
- This cake base works well with lemon curd or fresh raspberries instead of jam.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
- Cholesterol: 120
Keywords: Thermomix Sponge Cake, Classic Cake, Thermomix Baking, Easy Sponge, Vanilla Cake, Autumn Recipes, Italian Recipes