Gloria's Sponge Cake

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Gloria's Sponge Cake

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Ingredients

10 person(s)

Nonna Gloria's Sponge Cake

4 eggs, room temperature
140 grams raw sugar
150 grams cornflour (starch), Fielder's or wheaten cornflour works best
1 teaspoons cream of tartar
1/2 teaspoons bicarbonate of soda
1 pinches salt
120 grams Butter, unsalted

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6

1h 0min

Preparation 30min

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
Baking

Recipe's preparation

METHOD

Take eggs out of fridge for approx 1/2 hour before making cake.

Grease cake tin (round 25-30cm) with butter and line with baking paper.

Place small frying pan on thermomix lid and weigh butter into it. Set aside.

Preheat oven 180 degrees fan forced.

Place flour, cream of tartar and bicarb soda into mixing bowl and sift, 10 sec, sp5. Transfer flour mixture into a bowl and set aside.

Place sugar into mixing bowl. Blend 20 sec, speed 10. Transfer into a bowl and set aside.

Add 4 eggs to mixing bowl and a pinch of salt. Add butterfly. Mix 7 min, 45 degrees, sp 4. mc off.

At 5 mins, slowly add sugar through hole in mixing bowl lid, 1 table spoon at a time.

While egg mixture is beating, slowly melt butter in frying pan. It is important not to burn the butter and to keep it warm so watch this carefully. If you have a spare thermomix bowl, you can do this in the spare bowl before you start and melt butter 2 mins, 50 degrees, sp 2.

After 7 mins, once eggs are well beaten, the mixture should be thick, glossy and pale in colour. Do not remove butterfly.

Add flour mixture to thick egg mixture and mix 5 sec, sp 3.

Add warm melted butter and mix 3 sec, sp 3. Be careful not to over beat. If it looks like butter is not fully mixed through, just use a spatula and slowly fold/mix in the mixing bowl.

Pour mixture into prepared cake tin.

Bake for 25-30 mins in preheated oven. Cake should come away from sides of tin when it is ready.

Tip cake while hot onto a cooling rack that has been lined with absorbent paper.

Once cooled, add strawberry jam or canned apple and top with whipped cream.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

I use Fielder's Cornflour that can only be found at IGA stores for best results. But any cornflour can be used it will just alter the taste.

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.