Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: meganjane on April 22, 2010, 06:43:58 am
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I decided to play today since I really would like a good sponge recipe to be included in the new version of the EDC that Tenina is now writing.
So, I just grabbed my no fail recipe and made it in the Thermomix - and it worked!
I had my doubts, because the eggs didn't really fluff up as much as they do in the KA, but the texture is much finer and the sponge is still very light.
I've changed the recipe slightly and now beat the eggs with the temperature on 37 for room temperature and 50 for cold eggs. this makes two sponges which are light and beautiful. I prefer the texture of one made in the TMX to that made in the Kitchen Aid.
(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/th_TMXSponge.jpg)
Here's one where I've cut it. It's very yellow, not so much because of the custard powder, but due to using my daughter's chook's eggs!
(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/th_SpongeCut.jpg)
Here's (http://bushgourmand.blogspot.com/2010/04/thermomix-sponge-cake.html) a link to the recipe on my blog.
This is a picture of the two sponges joined together. I used Lemon Butter in the middle.
members' comments
CP - I made this yesterday MJ. Were those pics from the KA? cos I agree the TM was one high sponge. Lots of jam, whipped cream and flake over the top to decorate, and within about 10 minutes there was just a couple of crumbs left on the plate.
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well done MJ, it looks wonderful. should i make this today....um
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Wow!! :o You really can see how fluffy it is at that size!!
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Fab :)
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Good on you MJ - love seeing members take on a challenge and succeed. :-* :-*
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I think you can definitely call that a success. Excellent result.
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Woo Hoo MJ - a top effort ;D ;D
This is my favourite sponge recipe (came to me from my mummy ;)) though I haven't made sponges for a few years as I need a new oven!!
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It looks great! Thanks for sharing.
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Well done, MJ!
I will have to try your recipe! :)
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Wow MJ! :o
Fantastic!! ;D
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Wow MJ, that looks wonderful.
I use Picassa3 to resize my photos before uploading them to Photobucket. Under the photo you'll see Export, click on that it will take you to a page where you can resize them, I use 600 pixels for mine. :)
Julie.
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That looks fantastic MJ. A very exciting day for TMX I think!!! I always say TMX is fantastic but just not for sponges or pav's. We just need someone to get the pav situation sorted and we have everything covered. ;)
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I think some cream of tartare would help the pav situation. Haven't tried it yet and have no good reason to make a pav at the moment either....
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I've updated the photos on the blog to show the decorated sponge and what it looked like when I cut it. It was really lovely.
As I said, a much finer texture, a little more 'robust' than my normal sponge. Our German workman had two pieces, so it was definitely a hit!
I left out the teaspoon of plain flour in the recipe on the blog, sorry about that!!
Maybe I'll have to work on the pavlova next!!
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WOW -Masterchef look out - yippee - it works ... for someone, so maybe we need to try again.
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That really does look good!!! Must try. :)
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Well done MJ. Real CWA stuff. Your recipe is the same as my Mum's no fail recipe so I'll have to give it a whirl in the TMX.
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I wonder if I could replace the custard powder with something else without mucking it up?? Perhaps more corn flour? :)
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Should be OK to substitute with extra cornflour.
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Chelsea youcould try the orgran brand of custard powder, I am not 100% sure but i think it is for ingredients ???
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That is what I will be using Meagan, although I am wondering now if the custard powder wasn't used for the colour as well in the sponge so cornflour may just work as well - you would just have a paler sponge unless you have chooks (like MJ) that provide you with great eggs ;)
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Chelsea youcould try the orgran brand of custard powder, I am not 100% sure but i think it is OK for ingredients ???
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I'm not sure that this recipe works with gluten free flour. I've tried other sponge recipes and they didn't. Please try it and let me know.
I'm thinking too, that I did mix the flour in for a few seconds with the butterfly, then removed it for the remainder of the mixing, just as in the EDC instructions. I'll have another try over the weekend and check that.
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This is also my mum/grandma's sponge recipe!
Our family birthday tradition.. Can't wait to try in my TM.
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When I make it in the KA, it makes two medium height sponges. In the TMX, it makes one high sponge.
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I made this yesterday MJ. Were those pics from the KA? cos I agree the TM was one high sponge. Lots of jam, whipped cream and flake over the top to decorate, and within about 10 minutes there was just a couple of crumbs left on the plate. ;D
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The "Wheaten corn flour" sort of threw me for a loop but then I found this site with an explanation in the "comments" that helped me.
Corner Cafe recipe for sponge roll (http://cornercafe.wordpress.com/2008/12/18/strawberry-sponge-roll/)
In the US it is sold as "Wheat Starch" and is mostly used for making the thin wraps for Chinese or Asian dumplings, dim sum, potstickers, har gow, etc.
Wheat Flour (starch form) (http://store.ethnicfoodsco.com/grocery/ProdDesc.cfm?itemid=CHFL100&Description=Wheat%20Flour%20%28Starch%20form%29%20thickener%20-%20non-glutionous&countryid=&countryname=&countryorderid=)
I buy the organic product but have never used it in baking cakes. Apparently a little goes a long way.....
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Thanks andiesenji for that link. It is indeed wheat starch, but called cornflour here.
CP63, the photos were of the one I made in the TMX. I cut it in half. So glad it worked for you!