Catherine Davison
Ingredients
8 portion(s)
sponge
- 3 eggs
- 175 gram sugar
- pinch salt
- 125 gram flour
- 1 tsp edmonds baking powder
- 50 grams Butter, melted
- 2 tablespoon Boiling water
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
crack the 3 eggs into TM
"Closed lid" , pinch salt whisk 30 seonds speed 4, and sugr insert butterfly and whisk 3 minutes speed 4, add flour, baking powder, 5 seconds sped 4, then add melted butter and boiling water, 5 seconds speed 4. Bake in a greased deep 20 cm round tin for 25 to 30 minutes at 190 degrees celcius. 
when a little cooler, run knife around and place on a wire rack to full cool, split in half and fill with jam and cream and cover with sifted icing sugar
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
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Tip
eat on day made. When I baked I did 25 min and wasn' quite cooked in the middle so the 30 would be better . This is more like a Victoria sponge, and also would be perfect for lamingtons
18th edition 1982 page 52
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Comments
Add a commentPerfect spong and very easy,
Perfect spong and very easy, I did cut the sugar in half but always do that and is no reflection on the recipe