Recipe at a Glance
Prep Time: 15 min
Bake Time: 30 min
Total Time: 45–50 min
Servings: 10–12
Difficulty: Easy
Thermomix Skills You'll Learn
✔ How to use the Butterfly Whisk correctly
✔ How to whip eggs to the perfect ribbon stage
✔ Why Thermomix uses 37°C for sponge cakes
✔ How to fold cake batter without losing volume
✔ How to create a soft, airy sponge cake every time
Table of Contents
- The Secret to a Perfect Thermomix Sponge Cake.
- Why Thermomix Makes This Recipe Easier
- Ingredients
- Preparation
- Tips
- Frequently Asked Questions
- About Imane Bir
- Thank You for Trying My Recipe
The Secret to a Perfect Thermomix Sponge Cake
One of the very first questions I receive from my clients after they get their Thermomix is:
"How do I whisk eggs until they're light and fluffy like in professional bakeries?"
The second question is usually:
"What's the correct way to mix a cake in the Thermomix?"
These are great questions because making a successful cake isn't just about the ingredients—it's also about using the right mixing technique.
Many people don't realize that there isn't just one way to mix every cake in the Thermomix. The mixing method depends on the type of cake you're making. Some cakes begin by creaming butter and sugar, others use the reverse mixing method, while sponge cakes rely on whipping the eggs until they are full of air before gently incorporating the remaining ingredients.
In today's recipe, I'll show you my go-to method for making a perfectly soft and fluffy sponge cake in the Thermomix. Once you master this technique, you can use the same method as the foundation for many other sponge cakes by simply changing the flavorings or fillings.
I've carefully tested this recipe to create the perfect balance of ingredients and mixing times, giving you a sponge cake that is light, airy, moist, and delicious every time. Along the way, I'll also share the tips that make all the difference—from properly whipping the eggs to gently folding the batter to preserve all that beautiful volume.
Whether you're baking for your family, a celebration, or simply enjoying a slice with your afternoon coffee, this recipe will become one you'll return to again and again.
Why Thermomix Makes This Recipe Easier
Making a sponge cake traditionally requires whisking the eggs until they triple in volume, then carefully incorporating the remaining ingredients without deflating the batter. Thermomix simplifies the entire process.
It whisks the eggs to the perfect ribbon stage, creating a light and airy base for the cake. Many cake recipes recommend using room-temperature eggs because they whip to a greater volume than cold eggs. With the Thermomix, you can use eggs directly from the refrigerator. The initial 2 minutes at 37°C (98.6°F) gently warm the eggs while whisking, helping them incorporate more air and reach the perfect ribbon stage. This saves time and means you don't have to remember to take your eggs out ahead of time.
The built-in scale makes preparation even easier. You can weigh every ingredient directly into the mixing bowl with precision, eliminating the need for measuring cups or extra bowls. This not only saves time but also reduces cleanup while ensuring accurate measurements for consistent baking results.
Different cakes require different mixing techniques. Some recipes call for creaming butter and sugar, while others use the reverse mixing method. Sponge cakes rely on whipped eggs for their structure, so after adding the dry ingredients, the batter should be mixed only briefly in the Thermomix and, if needed, gently finished with the spatula to preserve the incorporated air.
Everything happens in one bowl—weighing, whisking, and mixing—making cake preparation cleaner, faster, and more enjoyable. Once you master this technique, you can confidently use the same method for many sponge cake recipes, creating light, soft, and delicious cakes every time.
Ingredients
6 small eggs (or 5 large eggs)
200 g granulated sugar
8 g vanilla sugar
8 g orange blossom sugar (optional, but recommended; omit if unavailable)
100 g milk, room temperature or slightly warm
150 g neutral oil
Finely grated zest of 1 lemon (yellow part only)
260 g all-purpose flour
40 g cornstarch
16 g baking powder
2 tbsp white vinegar
Pinch of salt
Apricot jam, for glazing
Butter, for greasing the pan
Shredded coconut, for coating the pan and decorating
Preparation
1 Preheat oven to 350°F (175°C). Generously grease a 9-inch (23 cm) round cake pan or an 8 × 12-inch (20 × 30 cm) rectangular pan with butter, then coat evenly with shredded coconut. Set aside.
2 Ensure the mixing bowl and Butterfly Whisk are completely clean and free of any grease. Insert Butterfly Whisk. Place eggs into mixing bowl and mix 2 min/37°C/speed 4.
3 Add sugar, vanilla sugar and orange blossom sugar, then whip 10 min/speed 4, until the mixture is pale, thick and fluffy, forming ribbons when lifted.
4 Add warm milk, oil, and lemon zest then mix 10 sec/speed 2.5.
5 Add all-purpose flour, cornstarch, baking powder, vinegar and salt. Mix 3 sec/speed 4.
6 Remove Butterfly Whisk. Using the Thermomix spatula, gently fold the batter from the bottom upward until just combined. Do not overmix.
7 Transfer batter into the prepared cake pan. Tap the pan gently on the countertop 2–3 times to release large air bubbles.
8 Bake 30 minutes (350°F/175°C) or until a toothpick inserted in the center comes out clean.
9 Turn the oven off and leave the cake inside with the oven door slightly open for 20 minutes. Remove from the oven, invert onto a serving plate and allow to cool.
10 Brush the top with apricot jam and sprinkle generously with shredded coconut before serving.
Tips
Clean bowl:
For the best volume, the mixing bowl and Butterfly Whisk must be completely clean and free of oil or grease. Even a small amount of fat can prevent the eggs from whipping properly.
Cold eggs? No problem!
Many sponge cake recipes recommend room-temperature eggs. With the Thermomix, you can use eggs directly from the refrigerator because the initial 2 minutes at 37°C gently warm them while whisking. This helps dissolve the sugar efficiently and incorporate more air, producing a light, fluffy sponge with excellent volume.
Use the Butterfly Whisk Correctly
The Butterfly Whisk should never be used above Speed 4, as higher speeds may damage or dislodge it. Always follow the recommended speed when whisking eggs, cream, or other light mixtures.
Warm milk:
Use room-temperature or slightly warm milk so it blends smoothly without deflating the whipped eggs.
Don't overmix:
After adding the flour, mix only briefly in the Thermomix and finish folding gently with the spatula if needed. Overmixing will develop gluten and reduce the cake's light texture.
Tap the pan:
Gently tapping the filled pan removes large air pockets and helps create an even crumb.
Cool gradually:
Leaving the cake in the turned-off oven for 20 minutes helps prevent it from sinking or cracking due to a sudden temperature change.
Frequently Asked Questions
Can I use large eggs instead of small eggs?
Yes. This recipe uses 6 small eggs or 5 large eggs with excellent results. Using the correct amount of egg helps create the perfect sponge texture.
Can I use eggs straight from the refrigerator?
Yes. One advantage of the Thermomix is that you can use cold eggs directly from the refrigerator. During the first 2 minutes at 37°C, the eggs are gently warmed while whisking, helping them incorporate more air without needing to bring them to room temperature first.
Why is the Butterfly Whisk used?
The Butterfly Whisk incorporates air into the eggs, creating the light, fluffy structure that gives sponge cake its soft texture. For safe operation, always use the Butterfly Whisk at speeds up to Speed 4. Using higher speeds may damage or dislodge the Butterfly Whisk.
Why should I fold the batter after adding the flour?
Overmixing the flour develops gluten and deflates the whipped eggs. Mixing briefly in the Thermomix and gently folding with the spatula helps keep the cake light and airy..
Why didn't my eggs become light and fluffy?
There are several possible reasons:
- The mixing bowl or Butterfly Whisk wasn't completely clean and grease-free. Even a small amount of oil or fat can prevent the eggs from whipping properly.
- The Butterfly Whisk wasn't installed correctly.
- The eggs weren't whisked for the full recommended time.
- The recipe or speed settings weren't followed correctly. For this recipe, whisk the eggs for 2 min/37°C/speed 4, then add the sugar and continue whisking for 10 min/speed 4.
When properly whipped, the eggs should become pale, thick, and fluffy, increasing significantly in volume and forming a ribbon that slowly falls back into the mixture.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring it to room temperature before serving for the best texture.
Can I freeze this sponge cake?
Yes. Allow the cake to cool completely, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
About Me – Imane Bir
Hello, I’m Imane Bir, a passionate home cook, Thermomix Consultant and Team Leader. I share recipes, cooking inspiration, and practical kitchen tips to help families prepare delicious homemade meals with less effort.
Through my Thermomix business, I help people discover how this powerful kitchen tool can simplify cooking, save time, and bring more creativity into the kitchen. I also support and mentor people who want to start their own Thermomix business and build an additional income from home.
When you choose to work with me, you’re not just purchasing a kitchen appliance. You’re gaining access to guidance, recipes, training, and ongoing support to help you get the most out of your Thermomix.
If you enjoy my recipes and content, I would truly appreciate it if you refer me to your friends or family who may be interested in Thermomix or in starting their own Thermomix journey.
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Thank You for Trying My Recipe
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