Ginger Fluff Sponge

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Ginger Fluff Sponge

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Ingredients

Ginger Fluff Sponge

130 g sugar
3 eggs, large (or 4 small)
90 g cornflour
2 tsp plain flour
2 tsp cocoa powder, 70% cocoa
2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp baking powder
1 pinches salt

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6

25min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Preheat oven to 180 degrees and line 2 round baking tins with baking paper. Weigh sugar into the mixing bowl and

mill 10 seconds speed 10.

Place butterfly into position,

Add eggs and pinch of salt and

Whisk for 5 minutes speed 4 until thick and creamy.

Place small bowl on top of the Thermomix and weigh in remaining dry ingredients. Stir with a fork to mix and aerate.

Gently shake the dry ingredients into the bowl over egg mixture and

Whisk for 3 seconds speed 4.

Scrape down sides of the bowl with a spatula and

wisk for a further 3 seconds speed 4.

Divide mixture between prepared tins and bake at 180 degrees for 15 minutes.

Once cooled, fill with whipped honey cream and dust with icing sugar.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Make a custard sponge by substituting the spices and cocoa with 1/4 cup of custard powder and 1 tsp vanilla essence. Fill with rhubarb and strawberry jam and cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.