6 eggs,  not fresh and at room temp.
275 castor sug.
zest and juice of 1 lemon
150g potato flour
a little extra flour and sugar mixed together

Filling
300g cream 225g lemon butter

method
Separate eggs.
Insert  butterfly
Beat egg whites 5 mins. on speed 4
Set aside in large bowl and remove butterfly
Zap sugar with lemon rind 30 secs. at speed 7,  scrape down bowl, and zap for 15 secs. on speed 7.
Put in butterfly nd add yolks and lemon juice , beat until creamy and thick, speed 4 for 5 mins .   scrape down bowl half way through.
Add flour through Jam funnel in top, (prevents some of the mess),Speed 2 for 1 min.
Add 1/4 of the whites and mix speed 1 1/2 for 30 sec.
Tip mixture over egg whites in bowl and gently fold mixture through. (  If  there is any liquid egg white in the bottom of basin either tip it out or beat with a hand beater and add to mixture.
Pour into prepared pan.
pan
23 cm, sprayed and lined.  then sprayed again and dusted with the extra sug. and potato flour mix.
  
Bake at 150 for 50 mins, or until cooked.
cool on wire rack.   When cool split and fill with cream that has been whipped and had the lemon butter folded through.
Can be made and filled the day before needed and kept in a sealed container in fridge.
Variations-
Passionfruit
lime or orange
Rose water icing and cake cooked with rose geranium leaves cook.ed
 at the bottom of the cake
Rum and chocolate filling in a plain cake, rum and chocolate icing.
yummy.

One of the most annoying things about the T.M ,  is cleaning out that last delicious bit at the bottom.   I was given a plastic thing on a long handle to clean out the cream bottle. It is fantastic for getting the remains of mixtures out of the T.M   As far as I know, you cannot purchase them in Australia.   Mine came from Holland.   I will try and describe it.   
   The plastic handle is 34 cm. long, and 3/4 cm. wide.   It fits into a base that is a 1/2 circle.  - 5 1/2 cm on the flat side and 2 cm. on the deepest part of the semicircle. The 1/2 circle is flexible so that when you scrape under the blades it doesn't get stuck.
  It is made by Tiger Plastics Holland and has Aangevr stamped on it.    I tried to find it on the internet but without luck.   Perhaps someone can help - even Grace or a Forum member who has a Dutch contact.   I feel that it is so valuable that it could become part of the starter kit.

Judydawn,            given the T.M and how easy it is to zap things I would probably zap the whole lemon before I added the tomatoes.   Enough juice should come out of the tomatoes as they cook to stop them sticking.    I'll have a go at the end of summer when tomatoes are cheap.

judy dawn, tracked down a recipe for jam,  made with tomatoes.   I will give it to you as sent from a friend.     Would be easy to convert to T.M.
2 pounds of tomatoes
2 pounds of sugar
1 medium lemon
1 Tablsp. strawberry essence

Cook tomatoes with sugar and lemon until it reaches setting point.
Add strawberry essense and cook a few mins. longer.

I think I would give the tomatoes a good boil up before I added the sugar.

Judydawn,                     I like the way you went about this.   I first made this to take to a school camp all the little kids loved it.I have just made 2 biscuit slices , converted to T.M., I looked at the site and couldn't find anything similar.   They are made with a crushed biscuit base.   May be I'm looking in the wrong spot.    I looked under cakes.

Judydawn has asked for my modified recipe for the EDC recipe for basic bread.  I will keep it simple and it is basically for those who have not made bread before or who have not any success. 
Ingredients.good as stated except - use 2 full teasp. of yeast.
                                                -no salt if using a bread premix (like Laucke) which is a good idea if starting.
                                               -can replace wheat grain with wholemeal bread flour or premix.
Process in EDC is good for mixing and kneading, then-
                                            - roughly form the dough into a ball , place in a lightly oiled bowl. spray with water,,
                                             - cover  with plastic,( I use a shower cap !)you could place it in a plastic shopping bag that you can see through.
                                           - place bowl in a warm place,   this will depend on your climate,  the best temp is between 20 and25 degrees.   A friend puts her basin in her bed with the electric blanket on ! We are in a cold climate.
                                        -   It needs to DOUBLE,  the time will depend on the temperature.    At the above temp.  it will take 30 to 40 mins.
                                           -when double tip out on to the lightly floured bench or ( better still the T.M.mat.) decide what you are going to cook your loaf in. you can use what ever you like - bread tin, Pyrex loaf pan , cast iron cass. dish.,french bread stick pan.
                                           -oil the dish well , and generously sprinkle baking dish with seeds or oat flour or rolled oats.
                                           - flatten out bread, fold sides into center,  and tuck ends under.  form into the shape that will suit the baking dish.  Place into dish.
                                         -  spray with water, sprinkle again with seeds etc.,  Make 3 or 4 slashes across top about 1 cm. deep and cover with showercap or plastic bag. ( tie the bag so that the moisture is kept in)
                                        - place in the same warm spot that you used before.  Let it again DOUBLE. This will take slightly less time than the 1st. rise.    I have found you can cook the loaf in a cold start or hot oven with very little difference.
COLD - place loaf in oven , spray with water and set temp. to 200 degrees.    Set timer for 30 mins,    After 30 mins take bread from oven and turn bread upside down into tin.   Put back into oven.    Set timer for 20 mins. Cook for 20 mins.    If base of bread does not appear to be nice and brown,  turn oven up 10 degrees and cook for another 10 mins.
HOT - warm oven to 400 degrees. and cook as above , except the loaf  should not need the extra 10 mins. at the end.
                                Try to resist cutting loaf for 1 hour, or you will rip the dough and not be able to assess the quality of the loaf.      If there is a doughy layer at the bottom,  you have not let it rise enough .   If there are big holes then it has risen too much  .
             Reading through the posts made me realize just how our  likes differ in what we expect from a loaf.   You can add a tablespoon of any grain or seeds without making a great deal of difference to the texture.     Judydawn likes a soft loaf so could add a tablespoon of leftover mashed potato.
           Many of you are already making very good bread,   keep at until you get it exactly as you would like it.
           For members who live in warm climates I suggest you might like to read 'Wild Sourdough" by Yoke Mardewi.  Although she deals with sour dough she does live in W.A.    You might like to experiment with doing the 1st rise in the fridg over night.
         

Have just read though the posts on the Dishwasher liquid soap.      I have made a batch and have trialed it .  Two conclusions,


1.   Does remove oil/grease well but leaves lemon bits on door and in soap holder, and leaves marks on knives and on some plates.
 2.  It scratched my bowl 
on  the base where the rubber ring sit under the blades.   This is probably my fault.  the salt I used was finer than rock salt.
CONCLUSION  -  Will not use it in dishwasher as the wash is not good enough (certainly not on good glasses or good crockery).
                        Don't want to risk damaging my bowl by making another batch.

                       My machine is an Asco and I normally use Liquid Finish.       

 thanks Thermomixer.