- 4 large eggs
- 100 g castor sugar (or blitz your sugar in the Thermomix first)
- 100 g cornflour
- 70 g custard powder, can substitute cornflour
- 1 tsp plain flour
- 1 tsp cream of tartar
- 1/2 tsp bi-carb soda
I've modified my recipe to use heat when whipping eggs. This increases the volume, making for more mixture, hence the use of two tins.
Preheat oven to 180 degrees C. Line 2 x 20cm round tins with baking paper. Grease and flour the sides of the tins.
If desired, blitz regular sugar for 10 seconds or so to make caster sugar. Set aside.
Place butterfly into Thermomix bowl.
Add eggs and beat on 37, speed 4 for 8 minutes.
While this is beating, sift dry ingredients (except sugar) onto baking paper twice.
Scrape down lid and sides.
Add sugar and beat on speed 4 for 3 minutes. No heat this time.
Add the sifted dry ingredients and mix on speed 2 - 3 in bursts of 3 seconds or so until incorporated.
Pour into pans and bake for 15 - 20 minutes or until top of cake springs back when touched gently.
Turn out onto a wire rack.
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Zesty ginger oat & coconut crunch
- Fluffiest Scones Ever
- Pumpkin Chai Doughnuts
- Banana, zucchini and plum bread
- Sticky Date Cake by Thermovic
- Linda's Mum's Lemon Jelly Cake
- Raspberry Friands
- Variation Chinese New Year - Peanut Cookies
- Banana fritters
- Quick Lime and Coconut Slice, Gluten Free and Diary Free
- Whole wheat pancakes
- Mocha Hot Cross Buns