One of the best things about a Thermomix is it's ability to whip up a cake in only a few seconds. I would never before have believed that I could be cooking dinner whilst rustling up an easy sponge cake for dessert.
I used an old school method to weigh out the ingredients and it really is a foolproof way of making a sponge cake. Simply weigh three eggs in their shells - in my case they came to 160g. The same weight of flour, butter/margarine and caster sugar.
For a lighter sponge replace half the butter with baking spread.
The recipe can be adapted and made in either a food processor or mixer.
You will need: 1 x 20cm cake tin greased, base and sides lined with baking paper
Ingredients:
- Eggs weighed in shells (approx 160g)
- Self raising flour
- 1 tsp baking powder
- butter, softened
- caster sugar
- 1 tsp vanilla extract
- 225g Icing sugar
- 2 tbsp lemon juice
- dried raspberries
- punnet fresh raspberries
Preheat the oven to 175°C.
Place all the ingredients into the TM jug and mix 30 seconds/speed 5.
Scrape down and mix 10 seconds/speed 5.
Dollop into the tin and bake for approximately 30/40 minutes until cooked.
Place on a cooling rack, turn out the cake out and leave until completely cooled.
Decoration: Mix the icing sugar with lemon juice to make a thick icing, using a little water to make a spreading consistency. Pour over the top of the cake, spread over and decorate with freeze dried and fresh raspberries.
You may also like:
Raspberry and Almond Cake
Chocolate and Beetroot Mini Cakes
Banana Cake with Salted Caramel Icing
