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
ReplyDeleteWould you recommend baking this the day before you plan to serve it or on the day.
ReplyDelete