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ThermoGourmand Sponge Cake (updated)

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Ingredients

ThermoGourmand Sponge Cake (updated)

  • 4 large eggs
  • 100 g castor sugar (or blitz your sugar in the Thermomix first)
  • 70 g cornflour
  • 50 g custard powder, can substitute cornflour
  • 1 tsp plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp Bi-carb soda
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  • 6
    29min
    Preparation 11min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    MODIFICATIONS - 26/3/22
  1. 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.

    I've also separated the whites and left the butterfly in when incorporating dry ingredients.

    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.
    Separate eggs.
    Place butterfly into a super clean Thermomix bowl.
    Add egg whites with a pinch of cream of tartar and beat on 5 minutes/37/speed 4. Scrape down after about 2 minutes and continue.
    While this is beating, weigh out sugar and dry ingredients into small bowls. Sift dry ingredients a couple of times on to baking paper.
    Scrape down lid and sides. Set machine for 5 minutes/sp4.
    Add yolks one at a time. Stop machine and scrape down, then continue. Add sugar a spoonful at a time.
    Add the sifted dry ingredients and mix 3 sec/R/sp 2. Then 3 sec/sp 2. Forwards this time.
    Pour into 2 greased and lined 20cm cake tins and bake for 16 - 20 minutes or until top of cake springs back when touched gently.

    Turn out onto a wire rack. Remove baking paper from base and flip over gently.
10

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11

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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  • thermo Tash:...

    Submitted by ThermoGourmand on 26. September 2022 - 15:13.

    thermo Tash:

    That's great to read! Duck eggs will give a lovely yellow colour. Yes, sifting the dry ingredients is imperitive as they are very lightly incorporated.

    www.thermogourmand.com.au

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  • Made this with 4 duck eggs, and it turned out...

    Submitted by thermo Tash on 26. September 2022 - 12:48.

    Made this with 4 duck eggs, and it turned out perfectly Cooked at 160 fan force for 16 minutes. The most important thing I find is to sift dry ingredients 2 or 3 times, and always grease and flour side of tins. Thankyou for sharing.

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  • Bel-1981: Sponge cakes are dry by their very...

    Submitted by The Bush Gourmand on 27. December 2020 - 01:22.

    Bel-1981: Sponge cakes are dry by their very nature as they contain no fat. Adding whipped cream makes them lovely and moist.

    www.thermogourmand.com.au

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  • mdbenny: Gorgeous!

    Submitted by The Bush Gourmand on 27. December 2020 - 01:21.

    mdbenny: Gorgeous!

    www.thermogourmand.com.au

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  • ginamum: Sponge cakes are dry as they have no...

    Submitted by The Bush Gourmand on 27. December 2020 - 01:20.

    ginamum: Sponge cakes are dry as they have no butter in them. That's why we add whipped cream to make them lovely and soft.

    www.thermogourmand.com.au

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  • coastgrl: Sponge cakes are dry as there is no...

    Submitted by The Bush Gourmand on 27. December 2020 - 01:20.

    coastgrl: Sponge cakes are dry as there is no butter to make them moist. Adding whipped cream makes them nice and soft.

    www.thermogourmand.com.au

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  • GinStar: Everyone's oven is different. Mine is a...

    Submitted by The Bush Gourmand on 27. December 2020 - 01:18.

    GinStar: Everyone's oven is different. Mine is a little slow, so I'm guessing that perhaps 12 minutes is long enough. It's always a good idea to do the spring back test.

    www.thermogourmand.com.au

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  • Debbie Baltzer: that sounds very strange! Did you...

    Submitted by The Bush Gourmand on 27. December 2020 - 01:17.

    Debbie Baltzer: that sounds very strange! Did you use wheaten cornflour or cornstarch? What we call cornflour is actually the starch from wheat - yes, I know it's crazy. But this is very different to cornstarch which is gluten free and will not hold together, hence you will get foam!

    www.thermogourmand.com.au

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  • Do not know where I went wrong...I subbed the...

    Submitted by Debbie Baltzer on 20. February 2020 - 11:28.

    Do not know where I went wrong...I subbed the custard powder for cornflour but the cake turned out like....as the kids said....foam! It was disgusting. It was so dry and pulled apart like it was foam from a pillow...weirest thing I've ever seen or made. Clearly did something wrong but baffled as to what 🤔

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  • This was my first sponge making effort after last...

    Submitted by ginamum on 8. April 2019 - 14:38.

    This was my first sponge making effort after last trying about 20 years ago tmrc_emoticons.) Had to do a bit of subbing and would like to attempt it again using correct ingredients, eg wheaten cornflour. Because I only had the GF cornflour, decided to use plain flour there. Didn't divide the mixture and cooked the whole quantity in a small rectangle tin around 21 x 24cm. Cooked for 20 mins which I decided was a bit long. The sponge was okay, just a tiny bit on the dry side. I cut & layered it with cream so it was still beautiful but looking forward to giving it another go!

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  • Looks very nice, though my two sponge cakes came...

    Submitted by GinStar on 15. March 2019 - 22:26.

    Looks very nice, though my two sponge cakes came out a bit flat. I’m hoping the 15mins I cooked them for doesn’t mean it will be a tad dry. I tried not to overmix and made it as per recipe. Taking it tomorrow to a lunch, so I’ll report back on taste and texture.

    update: tasted lovely, I placed a generous slather of strawberry jam on sponge cake base & whipped cream. I do think I could have cooked for only 12mins as a tad dry. So next time less cooking time. Overall I think it’s a fab recipe and will definitely make it again.

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  • Fantastic!! So nice and easy. Thank you

    Submitted by Jodie231 on 3. September 2018 - 19:03.

    Fantastic!! So nice and easy. Thank you

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  • (No Subject)

    Submitted by coastgrl on 1. April 2018 - 19:23.


    I made this for my mother's birthday. Was a bit short of custard powder so made it up with cornflour. I cooked for 12 minutes and put on for another 5 but ended up dry so wont do extra time next time. Apart from my mistake it was a really easy and tasty sponge.

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  • Worked out perfectly and was delicious 😋...

    Submitted by mdbenny on 2. November 2017 - 22:38.

    Worked out perfectly and was delicious 😋



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  • First time I made a sponge cake and it was...

    Submitted by KoaM on 22. October 2017 - 14:28.

    First time I made a sponge cake and it was delicious. Thank you. My young daughter rated it 5.5 stars. I didn't have custard powder so subbed with cornflour.

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  • Nice sponge. I'll cook slightly less time than...

    Submitted by Bel-1981 on 17. July 2017 - 21:39.

    Nice sponge. I'll cook slightly less time than what I did today as was a tad dry. All the same everyone enjoyed. Thanks

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  • Looked fantastic MAde it for our wonderful...

    Submitted by Lianamec76 on 4. May 2017 - 16:17.

    Looked fantastic!!! MAde it for our wonderful neighbours who had a sponge request! Waiting to hear back on the verdict.. but it smelt and looked AWESOME X

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  • Worked perfectly. Thanks. And by using GF custard...

    Submitted by greeniecook on 23. February 2017 - 13:21.

    Worked perfectly. Thanks. And by using GF custard powder and 1tsp GF flour its gluten and dairy free, and delicious!!

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  • Judging from the comment

    Submitted by The Bush Gourmand on 22. November 2016 - 12:35.

    Judging from the comment below, half a tsp of xanthan gum would work if using cornstarch.

    www.thermogourmand.com.au

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  • I made this for my mother's

    Submitted by bec.rey77 on 22. November 2016 - 11:12.

    I made this for my mother's birthday cake the other day and it turned out really beautifully. I didn't have custard powder so I went the cornflour option. Then I realised I was a bit short on cornflour so I added a heaped tablespoon more plain flour (was about 20g short of the 170g required but I was too nervous to add any more flour). It was fine. I decorated with jam and whipped cream and dusted the top with icing sugar and everyone thought it was lovely and fluffy and light and not dry at all. Thanks

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  • Never had any wheaten

    Submitted by Fayelynette on 30. July 2016 - 12:30.

    Never had any wheaten cornflour so added half a teaspoon of xanthan gum and it all worked great

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  • Sponge cakes are generally

    Submitted by The Bush Gourmand on 13. June 2016 - 18:06.

    Sponge cakes are generally dry as there's very little fat in them. However if very dry, I would say you need to cook it for a little less time.

    www.thermogourmand.com.au

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  • This was a fail for me..

    Submitted by CantCook on 13. June 2016 - 16:59.

    This was a fail for me.. turned out really dry.. not sure why as i followed the recipe tmrc_emoticons.(

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  • Thats what I was thinking!

    Submitted by Caro14 on 27. May 2016 - 15:12.

    Thats what I was thinking!  Thanks for getting back to me so quickly.

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  • Yes, wheaten cornflour does

    Submitted by The Bush Gourmand on 27. May 2016 - 14:59.

    Yes, wheaten cornflour does work best. AnitaSleight65  used GF cornflour, but she made a sponge roll. Perhaps try it with a GF SR flour instead of the mixture of flours.

    www.thermogourmand.com.au

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  • I would really like to try

    Submitted by Caro14 on 27. May 2016 - 13:08.

    I would really like to try this recipe for my mums birthday today however I am Coeliac & need to use gf cornflour or plain flour. Can you give me any hints? I've read a lot of the comments & it seems that  wheaten cornflour works best.  Thanks. 

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  • I had previously tried making

    Submitted by Raecheal on 23. April 2016 - 13:14.

    I had previously tried making a sponge cake from the Everyday cookbook but that failed miserably. This recipe us just like my Nana's, light and fluffy. Thank you for sharing  tmrc_emoticons.)

    The only alteration I made was beat the egg whites separatly and added the yolks with the dry ingredients  tmrc_emoticons.;)

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  • OMG!!!... i  have finally

    Submitted by Gwandalan on 17. March 2016 - 02:49.

    OMG!!!... i  have finally found a sponge cake like my nan used to make.. bar the thermomix ..lol..  all i need now is to master a decent scone !!!! will be entering it in our local show this weekend .. didnt have custard powder so just used  170grm of cornflour ..thanks to the reviews i learnt something new  with the difference in cornflours.. probably  why all my other attempts have been such flops ... Cooking 7

    Love my Therminator 

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  • Thank you! thank you! thank

    Submitted by kylieverma5 on 9. November 2015 - 16:18.

    Thank you! thank you! thank you! i made this cake for hubbys 30th birthday. I used the whole mixture in a 22cm tin and cooked for around time as recommedned and it turned out prefectly! topeped with freshly whipped cream and fresh strawberries and blueberries with a little dusting of icing sugar and everyone thought it was a bought cake! not a crumb left.

     

    Will be making this cake again! thanks for giving the person who makes flat sponge cakes the confidence i have now is unexplainable haha! cheers kylie Party Big Smile

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  • That's the trick - do not

    Submitted by The Bush Gourmand on 24. September 2015 - 20:45.

    That's the trick - do not overmix!

    www.thermogourmand.com.au

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  • Not sure, I've never subbed

    Submitted by The Bush Gourmand on 24. September 2015 - 20:43.

    Not sure, I've never subbed bi-carb and cream of tartar for this recipe.

    www.thermogourmand.com.au

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  • Recipe was great, clear and

    Submitted by AnitaSleight65 on 24. September 2015 - 00:16.

    Recipe was great, clear and easy instructions.  I didn't have wheaten cornflour so substituted plain flour.  Used GF cornflour instead of custard powder and added vanilla bean paste.  I wanted to make a sponge roll so placed it in a 33cm x23cm lamington tin and it rose so beautifully.  In hindsight I should have used 3/4 of the mixture but it made a beautiful raspberry jam and whipped cream sponge roll.  Yep, it cracked,a bit because it was a little thick but the empty tray and lip-licking guests were not too judgmental!

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  • Great recipe - so easy! Made

    Submitted by MrsJoe on 16. August 2015 - 22:33.

    Great recipe - so easy! Made 2 cakes with success!! T

    Thank you for sharing.

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  • This is a great recepie! I

    Submitted by Mrs-Henley on 3. June 2015 - 13:10.

    This is a great recepie! I was a little concerned by the few comments saying it didn't work but glad I made it, so light and fluffy, delish! Just don't over mix! Cooking 7

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  • I'm sad that a couple of

    Submitted by The Bush Gourmand on 8. June 2014 - 16:48.

    I'm sad that a couple of people have had fails or didn't like the flavour. Do not substitute baking powder for the bi-carb and cream of tartar. Check the brand of custard powder, some have a terrible artificial flavour. I used Fullcream.  I don't use custard powder any more due to the tartrazine colouring. I just replace it with cornflour and vanilla. Just make sure the cornflour you're using is normal wheaten cornflour, not maize flour, which is gluten free. Use the spatula to assist when you add the dry ingredients and mix for as little time as possible. If dry ingredients aren't all mixed in, use a rubber spatula to mix in completely, being very gentle. DO NOT OVERMIX! 

    www.thermogourmand.com.au

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  • Failed twice:( i did

    Submitted by Tmx on 12. November 2013 - 08:47.

    Failed twicetmrc_emoticons.(

    i did substitute bicarbonate and cream of tartar with baking powder though. Would this have caused it?

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  • Looked good and was light and

    Submitted by Yoggod on 5. November 2013 - 17:55.

    Looked good and was light and fluffy but tasted quite artificial like shop-bought sponge. I won't be making again.

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  • great cake so easy

    Submitted by marie65 on 3. November 2013 - 13:41.

    Cooking 7great cake so easy

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  • My first ever attempt at a

    Submitted by Trace on 21. September 2013 - 21:31.

    My first ever attempt at a sponge, made this birthday cake today, filled with jam, cream, fresh berries & topped with grated dark chocolate. Turned out pretty well. I replaced the custard powder with cornflour & vanilla extract. Not as much rise as I'd hoped, maybe because I used 2x23cm pans. Nice and light. All at the table loved it, and seconds, not much left! I'll definitely make again. Thanks!

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  • Just a quick tip to

    Submitted by Lo on 9. September 2013 - 13:08.

    Just a quick tip to share with Sponge Cakes - use WHEATEN CORNFLOUR - always makes the best, light, fluffy sponge cakes.  AVOID using gluten free corn flour - will turn out flat. tmrc_emoticons.)

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  • I attempted to make a

    Submitted by mamamaria on 1. September 2013 - 12:37.

    I attempted to make a chocolate sponge using this recipe and mine turned out flat.  I had the same problem as suej.  

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  • Hi there, while this cake

    Submitted by Mermaidsmoney on 17. December 2012 - 21:30.

    Hi there, while this cake looked spectacular and smelled divine, it was really tough. Do you think I cooked it too long? It was pale when when I took it out of the oven at only 12 mins but was already a but tough to the touch... It got worse as it cooled. Too much mixing? I thought I followed the instructions to the T but maybe not? Any suggestions?

    Thank you tmrc_emoticons.)tmrc_emoticons.)tmrc_emoticons.)

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  • :bigsmile:So glad it worked

    Submitted by The Bush Gourmand on 6. December 2011 - 01:12.

    Big SmileSo glad it worked for you!!

    www.thermogourmand.com.au

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  • Worked well delich! Even easy

    Submitted by Theomixer on 13. August 2011 - 18:27.

    Worked well delich! Even easy for a first time user. tmrc_emoticons.;)

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  • CreamPuff63 wrote:Pour into

    Submitted by The Bush Gourmand on 5. June 2011 - 18:00.

    CreamPuff63

    Pour into bowl and bake for 25 minutes. Turn out onto wire rack and remove paper. Carefully turn over. Allow to cool.

    tmrc_emoticons.)

    Thanks CP63! I've finally found the 'edit' button!

    www.thermogourmand.com.au

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  • Simply replace the custard

    Submitted by The Bush Gourmand on 4. June 2011 - 22:55.

    Simply replace the custard powder with cornflour and a teaspoon of vanilla extract.

    www.thermogourmand.com.au

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  • But since owning the

    Submitted by kaffeen on 4. June 2011 - 22:08.

    But since owning the Thermomix I no longer stock custard powder! How do I substitute custard powder?

    TIA

    Thermomix Consultant - Sydney

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  • Fefifofum, do you mean the

    Submitted by The Bush Gourmand on 11. April 2011 - 14:48.

    Fefifofum, do you mean the packet "No Egg" mix? If so, I don't know of anyone who has. Give it a try and post it on the forum if it works out for you!

    www.thermogourmand.com.au

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  • Sounds very yummy. Has anyone

    Submitted by Fefifofum on 10. April 2011 - 19:32.

    Sounds very yummy. Has anyone used this recipe with "no egg" in the thermomix.  I wonder if it would make nice cupcakes.

     

     

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  • THis is the exact recipe my

    Submitted by sharronst on 10. April 2011 - 15:36.

    THis is the exact recipe my mum had given to her by a friend called Julie and from then on it was handed down as Julie's Sponge. Like you I have made it heaps and it never fails - yes I have left things out too. Cannot wait to try it in the thermomix

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