Yes! You can make a sponge cake in the Thermomix. The recipe is one I normally make in my beloved Kitchen Aid. It has never failed for me, even once when I left out one of the raising agents.
When whipping eggs or egg whites in the Thermomix, it’s advisable to use a little heat. I whip eggs on 37, but you can even go to 60C.
- 4 large eggs
- 100g castor sugar (or blitz your sugar in the Thermomix first)
- 100g wheaten cornflour (also known as wheat starch)
- 70g custard powder - if you don't like to use this, use cornflour and add some natural yellow food colouring
- 1 tsp plain flour
- 1 tsp cream of tartar
- ½ tsp bi-carb soda
- Preheat oven to 180 degrees C. Line two 20cm deep sided tins with baking paper. Grease the sides lightly and sprinkle with little cornflour.
- Place butterfly into Thermomix bowl.
- Add eggs and beat on 37C for 8 minutes on speed 4.
- While this is beating, sift flour onto baking paper twice.
- Scrape down lid.
- Add sugar and beat on speed 4 for 3 minutes.
- Remove butterfly.
- Add flour and mix on speed 1 - 2 for about 20 seconds.
- Pour evenly into tins and bake for 25 minutes. Turn cakes out onto wire rack and remove paper.
- Carefully turn over. Allow to cool. Pop one in the freezer and eat the other!