Ingredients
12 portion(s)
Sponge
- 280 g Self Raising Flour, Sifted
- 225 g sugar
- 100 g Butter, Chopped at room temp
- 55 g thickened cream
- 80 g water, room temp
- 2 eggs
- 1 heaped tsp Vanilla Paste
Filling
- 200 g whipped cream
- 1 heaped tablespoon Morello cherry jam
- 20 morello cherries, drained and pitted
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6
25min
Preparation 10minBaking/Cooking -
7Preparation
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8
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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.
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9
Recipe's preparation
Preheat the oven 180degrees
Put Sugar in TM bowl with MC on. 10sec/speed 10
Add eggs, insert butterfly whisk 6min/37degrees/speed 3.5
Add the rest of the ingredients 20secs/speed3
Scrape down the sides of bowl
10secs/speed 4
Pour batter into two greased and lined sandwich tins
and place in the oven for approx 15mins or until a skewer inserted in middle of cake comes out clean.
Place on wire rack, leave until cool
Spread jam on the top of one of the cooled cakes then spread the whipped cream over and place the cherries evenly on the top. Place the other cake on top.
Sponge cake
Accessories you need
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Spatula TM5/TM6
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Tip
Strawberry jam and sliced fresh strawberrys or rasberrys would also be nice
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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