Classic Sponge Cake
A classic sponge cake recipe that works is useful in so many ways. Think afternoon teas, birthdays; cue the jam, whipped cream and icing sugar and you are ready to take the cake. Anywhere!
Sponge cakes in the Thermomix run the risk of being quite rubbery, this recipe is perfect if I say so myself, because we don't over beat the batter. You need to be careful with that when making cakes. Thus the Interval or dough setting for such a short time, just to fold in the flour and not activate the gluten. I use this method with a lot of my cakes. I hope you love this one as much as I do!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 8 large eggs
- 250 Grams Raw Caster Sugar BUY
- 1 Batch Cake flour (approx 265g) Recipe
- 1 Pinch Pink Salt Flakes BUY
- 30 Grams Butter melted BUY
Preheat oven to 170°C and place rack in the centre of the oven. Butter and line the base of two 21-centimetre cake tins.
Place eggs and sugar into the Thermomix bowl and whip 8 minutes/37°C/Butterfly/speed 3/MC off.
Whip 20 minutes/Butterfly/speed 3/MC off.
Add half the flour and salt to the Thermomix bowl and incorporate 6 seconds/Interval.
Pour in the melted butter then add the second half of the flour. Incorporate 12 seconds/Interval. Finish combining by gently folding with a silicone spatula.
Divide between prepared tins and bake 25–30 minutes or until golden and springing back when touched in the centre.
Sandwich with whipped cream and your favourite jam, dust with icing sugar or use as desired for anything you can think of!
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