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Gran's Foolproof Sponge

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Ingredients

12 portion(s)

Foolproof sponge

  • 240 g raw sugar
  • 4 large (65g) eggs, separated
  • 1 teaspoon cream of tartar
  • 120 g cornflour
  • 1/2 teaspoon bicarb soda
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Recipe's preparation

  1. Preheat oven to 180C

    Line cake tins with baking paper.  I like to use two 22cm springform tins or three 18cm springform tins, then I can easily fill with jam or curd.

     

    weigh sugar into clean, dry TM bowl

    mill at speeed 9 for 1 minute

    scrape down sides of bowl and set aside

     

    Weigh cornflour into a small bowl, add bicarb and set aside

     

    place butterfly in TM bowl

    add egg whites and cream of tartar

    set timer for 10 mins, 37C, speed 3.5

    After 4 minutes, add the icing sugar in small, regular spoonfuls over the next 3 minutes

    Allow another minute for sugar to fully dissolve

    Add egg yolks one at a time until just combined

    Reduce the speed to soft speed, then add cornflour a spoonful at a time until all combined.  Gran used to do this with a fork to ensure the air didn't get knocked out of the meringue, but I find this method just as good.  

    Stop as soon as mixture is combined.  Don;t over mix.

     

    Using a spatula, pour and scrape into prepared tins

    For 22cm tins, cook for 25 mins; for 18cm tins, cook for 22 mins

     

    You will probably need to stop the machine from time to time and scrape down the sides especially when beating the meringue as air pockets form at the bottom, and when mixing in tbe cornflour to ensure it is fully combined. 

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Tip

Note:  If you use a gluten free cornflour this cake is gluten free.  I use Woolies Macro Organic cornflour and have written to woolies to confirm it is gluten free.  

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.

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  • I tried this recipe twice and

    Submitted by kiwishell on 21. May 2016 - 20:06.

    I tried this recipe twice and it failed on both occassions!  The first time I think I got my icing sugar and cornflour mixed up,so tried it again and it was flat and brown/burnt looking.  This is only my first Thermomix Cake attempt and was reading off my computer - I didn't see the note about the need to scrape the sides, so this may have contributed to the failure.  Next time I will print a copy off.

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  • I tried this, halving the

    Submitted by Mandi B on 4. July 2015 - 11:26.

    I tried this, halving the quantities as there are just the two of us.  It was delicious but flopped a bit in the centre, probably because the batter was a bit shallower in my pans than it would have been if I'd made the full quantity.  Also, when I make a sponge in the traditional manner, I sift the dry ingredients onto the batter in the last step, which means one would need less folding in, and that way maybe keep the air in.  Definitely worth trying again, but making the full quantity and trying the sifting.

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  • Well, I'm embarrassed to say,

    Submitted by CazzaG on 27. April 2015 - 14:29.

    Well, I'm embarrassed to say, the sponge is not "fool-proof" mine flopped. Both of then sunk in the middle and had the consistency of chewy meringu. However! I made a batch of lemon curd and turned them into a double decker "lemon flan" with whipped cream so that my chef husband wouldn't laugh at me for failing the fool proof sponge lol

    i don't know why this happened, I followed the recipe to a T.......

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  • Love this recipe, a simple

    Submitted by onesiesandco on 18. April 2015 - 23:42.

    Love this recipe, a simple and real fool proof cake! Can the sponge be frozen and successfully defrosted? And  what kind of jam do you recommend to serve it with?

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  • Wow, what a great recipe,

    Submitted by sue corteen on 21. March 2015 - 09:09.

    Wow, what a great recipe, thank you!  My mother in law made a 'failproof' sponge, though she used custard powder and cornflour.  I wonder if this is a similar recipe?  She also used to mix the flour in with a fork.  She was an amazing cook, I wonder what she would have thought of the thermomix!?  I followed the recipe to the tee, and it worked really well - light and airy.  I used two cake tins, filled with jam and topped with cream and berries as you have in that gorgeous picture.  Thanks again

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