Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Thermomixer on December 03, 2009, 02:39:23 am
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Reeve has posted the recipe from UK Thermomix here:( link not working so here is the recipe)
WINDBLOWN CAKE WITH ALMOND CREAM
3 lge eggs (60g in-the shell weight each), whites and yolks separated
180g water
280g sugar
240g self-raising flour
ALMOND CREAM
250g double cream
1/2 tsp almond essence (not artificial flavouring)
1 tblspn icing sugar
1 lge handful toasted flaked almonds plus a few extra to sprinkle on top
1) Insert the butterfly whisk. Add the egg whites & whisk 2-1/2 minutes/speed 3. Tip egg whites out into another large bowl
and set aside.
2) Insert butterfly whisk add the egg yolks and water then whisk 2-1/2 mins/speed 3.
3) Continue to whisk at speed 2 and gradually add the sugar at speed 2 until blended in, then gradually add the flour until
blended in. Tip - inserting a jam funnel into the hole in the tM lid will help keep your TM and working area clean and tidy
while you add the sugar and flour.
4) Add 1/4 of the whites to the yolk mixture and mix in at speed 2 to loosen the mixture. Add remaining whites & fold in gently
at speed 2 - 2.5.
5) Bake in ungreased pans at 160oC, no fan. Layer pans 9" x 12" (we call them slice trays in Aust) cook 20-30
minutes. Turn pans upside down immediately after removing from the oven and cool on rack in pans. Remove from pans 1 hr
and leave until completely cool. (I am presuming they mean you use 2 trays here)
6) Insert clean butterfly whisk into clean TM bowl. Whip cream, almond essence & icing sugar at speed 2 until soft peaks.
Remove whisk. Stir in most of the toasted almonds. Cover the cake with the almond cream (& fill if you made layers) then
sprinkle with a few reserved toasted flaked almonds to decorate.
members' comments
cathy79 - I've never made a sponge before and had only eaten the very occasional bought sponge so can't compare this recipe to other recipes. However, it was delicious! The texture had a very slight meringue chewy to it and it baked, rose and cut beautifully. After hearing that sponges are difficult, I was very impressed with this recipe as it stood the test. I cut it in three, whipped cream between layers, then whipped cream on top and Quirky Jo's Frozen Berry Nougat - fantastic!
I had a feeling that someone might ask the size of the tin or how long I cooked it for.
I used a round spring-form tin - one of the two that I have which are slightly different sizes and I can't remember which one.
And for cooking time - ummmm I have to turn everything half way through, so I think I cooked it for a total of about 40 minutes, turning a few times. The times in the recipe were confusing, so I cooked it until it was done (springy on the top, clean toothpick in the middle). Sorry I can't be more helpful than that.
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Photos???
I had an adoptive Nona Julie when I was young and always wish I knew her sponge recipe - That cake was the biggest highest cake ever seen!! :)
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Might have to try it. Maybe reeve is making it now for his GLW (good lady wife)?
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Thermomixer, have just looked at Windblown cake recipe. What a beauty ! I have been going to convert a recipe for Lemon Feather Cake but need to convert and then test. As it is similar to this cake but made with potato flour I will get on and do it. It also is very light and good for those who can't tolerate gluten . A good afternoon tea cake for the ladies.
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Chookie, you are a very busy lady, and we are all benefitting. Thank you.
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Reeve has posted the recipe from UK Thermomix here:
http://www.forumthermomix.com/index.php?action=dlattach;topic=2375.0;attach=422 (http://www.forumthermomix.com/index.php?action=dlattach;topic=2375.0;attach=422)
The link does not open for me - I get a blank page.
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Looks lovely, thank you so much!
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I've never made a sponge before, and had only eaten the very occasional bought sponge, so can't compare this recipe to other recipes.
However, it was delicious! The texture had a very slight meringue chewy to it and it baked, rose and cut beautifully. After hearing that sponges are difficult, I was very impressed with this recipe as it stood the test.
I cut it in three, whipped cream between layers, then whipped cream on top and Quirky Jo's Frozen Berry Nougat - fantastic! My MIL has requested it for her birthday in February, so that's a good sign!
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Could you tell me what size cake tin you used Cathy?
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I had a feeling that someone might ask that, or how long I cooked it for.
I used a round spring-form tin - one of the two that I have which are slightly different sizes, and I can't remember which one.
And for cooking time - ummmm I have to turn everything half way through, so I think I cooked it for a total of about 40 minutes, turning a few times. The times in the recipe were confusing, so I cooked it until it was done (spingy on the top, clean toothpick in the middle).
Sorry I can't be more helpful than that.
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Thanks Cathy. ;D