Description
A reliable, fluffy sponge cake base made easily in the Thermomix, perfect for layering and decorating.
Ingredients
Scale
- 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