Skip to content

Easy Peasy Fuss Free Sponge Cake

August 2, 2012

Sponge with strawberries & cream

I have just come from a cooking class where I have been inspired by Thermomix Australia’s latest cookbook: “A Devil of a Cookbook” by Fiona Hoskin.

This slick publication showcases some wonderful recipes inspired by the fresh ingredients of Tasmania with a whole food and simple approach. Recipes demonstrated today included raw green pea soup and poached salmon with yoghurt tahini sauce & walnut crumble. If you would to buy a copy, get it here.

My wonderful friends from Thermomix also made a vanilla sponge which is something that, time and time again, I get asked about: how do you do it in the Thermomix?

The trick is to not overwork your flour and use a very clean, DRY bowl when whipping your eggwhites. Keep the MC off to incorporate as much air as possible and don’t stress!! It’s important to NOT overcook it as the sponge will get a bit dry, err on the side of caution and cook it less than you think it needs. Here is my simple fuss free gluten-free recipe:

4 large egg whites
2 eggs yolks
100g sugar
80g GF cornflour
1 teas baking powder
1 teas cream of tartar
1 teas vanilla
50g boiling water
Mill the sugar on SP 9 for 10 seconds. Add the dry ingredients and mix on SP 4, 5 seconds. Set aside and clean & dry the bowl.
Insert the butterfly and add the eggwhites to whip on SP 4 for about 4 minutes. The egg whites need to be stiff and the time depends on the freshness of the eggs. Older eggs make for better sponge cakes. (Keep in mind: fresher eggs are better for poaching)
When the eggwhites are stiff, add a teaspoon of the sugar/flour mix and mix on SP 4 for 5 seconds. Repeat two more times. Add the egg yolks, vanilla and water together and mix on SP 4 for 5 seconds. The mixture will puff up a bit. Add the remaining sugar/flour at once and stir through carefully on SP SLOW for 2 – 3 seconds. Don’t worry if not all the flour is incorporated.
Cook for 15 minutes in a moderate oven and leave in the tin for 5 minutes before turning out. It is preferable to line the tin with baking paper OR grease and dredge the tin with cornflour beforehand.
As an alternative, replace 10g of flour with cocoa for a chocolate sponge.
To make this sugar free, substitute 80g Natvia & 1 teas maple syrup..
I like to split mine and fill with homemade jam, whipped cream and strawberries. Today I didn’t split it – I just piled everything on top. Do whatever takes your fancy and enjoy!
7 Comments leave one →
  1. Kendy permalink
    February 28, 2013 10:31 am

    Does the butterfly attachment stay on the whole time?

    Just tried this recipe, but the flour/sugar mix didnt seem to mix in with eggwhite mixture too well.. However i am trying to make a grain free version so replaced the corn flour with tapioca.
    I think i should have mixed it longer as was lumpy/floury when i went to pour into cake tin :-/

    Will see how it turns out when it’s done baking.

    • February 28, 2013 3:40 pm

      Yes, it does. It is important not to overwork the flour. If it is a bit lumpy and not mixed in that’s fine.

      • Kendy permalink
        February 28, 2013 5:53 pm

        Didn’t have much luck today- made it twice (once with tapioca, then once followed recipe closesly- made choc version with 10g cacao) both were horrible. I didn’t over mix but they tasted floury :(.

        Was going to make this cake for my engagement party in April, but i cant seem to get it right.

        I may try it again without the TM & see how i go.

  2. Carol Millington permalink
    January 19, 2013 5:53 pm

    This is in the oven now! Not sure it will work! Wasn’t sure whether to leave the butterfly in – thinking I should have as egg whites went down to nothing after added the flour sugar mixture! Also added the remainder of the sugar with the flour as no mention when to put that or the vanilla in. I sieved the cornflour with the baking powder and cream of tartar. Will keep you posted! Not worried too much as sponge is for gluten free trifle!

    • January 20, 2013 3:08 pm

      Hi Carol.
      The flour & sugar are mixed together at the beginning so when you add the rest of the flour, the sugar goes in too!! You can add the vanilla at the same time. I have amended the recipe to make more sense. Thank you!

  3. August 4, 2012 1:28 am

    You are so a talented baker! This is so amazing! =)

    • August 10, 2012 5:05 pm

      Thank you mydear bakes!! I love your work too!!

Leave a Reply to mydearbakes Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: