Preheat oven to 170 (180 for non fan)
Prepare 2 cake tins by greasing around and
placing circle of parchment in the base of each tin.
4
free range eggs
Put the eggs into the bowl and beat at 5/few seconds
225g
caster sugar
225
fat (soft butter, baking spread or the equivalent)
1/2
tsp vanilla essence
Add the sugar, the fat and the
vanilla. Mix 40 secs/speed 7
Add the butterfly. Whisk
3 mins/speed 4
Remove butterfly
225g
SR flour
2
tsp baking powder
Mix at speed
3-4 in pulses of about 3 seconds
until all is combined.
Scrape down the sides and mix once
more. The mixture should be of a
dropping consistency
Divide the mixture between the two tins and
bake for 25 - 30 mins mins.
Remove from the oven and let them cool in
the trays for about 5 mins, then turn out onto a cooling rack.
Fill/ice when cold.
Made this today , it was just as good as the one I made last week the traditional way .
ReplyDeleteHi, Judith. Sorry I missed your comment at the time. I'm glad you found it worked well too.
ReplyDeleteJ x
I made this today and it was very good. I was reluctant to use the Thermomix for making cakes and usually use my Kenwood Chef that makes lovely cakes. I have to say though I am impressed with this recipe and procedure. Many thanks and now following.
ReplyDeleteThank you. I'm glad you like the blog and I hope it proves useful for you. A big welcome.
ReplyDeleteJ x
Thanks Joy, I like "the occasional pat" am always reluctant to do classic baking in the TM but I will trying this tonight for my sons birthday cake, I'll let you know how it goes!
ReplyDeletePlease do. I hope it was a success and look forward to hearing how it went. Thanks for leaving a comment.
DeleteJ x
Baked this recipe twice. Both tries bottomed out.
ReplyDelete170 fan forced.
What do you mean by 'bottomed out', Greg?
ReplyDeleteJ x
Perhaps a silly question...when not using the butterfly am I just using the regular knife?
ReplyDeletewhat size cake tins???
ReplyDeleteFaye
I just looked up Mary Berry's conventional recipe and she used 2 x 8" tins (20cm)
Deletewhen do I add the flour, is not mentioned in the method area??
ReplyDeleteThank you
You add in the flour and baking powder after whisking the sugar, butter and vanilla essence - It is not quite clear but have another look and you will understand the recipe
DeleteI love this recipe. It always turns out really well. Thanks. Have you ever tried a genoise sponge in the thermomix?
ReplyDeleteMary
Successfully made this today, funny too I was searching for an old fashion sponge and found Mary berry on YouTube and Thought “ok how can I make this in my thermos” you had it all done for me thank you
ReplyDelete