4 May 2017

Thermomix Raspberry Sponge Cake

Thermomix Raspberry Sponge Cake

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.

Raspberry Sponge Cake

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

  • 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.

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Raspberry and Almond Cake
Chocolate and Beetroot Mini Cakes
Banana Cake with Salted Caramel Icing