EDC Sponge cake - Don't bother

[Amanda]

I gave this one a try yesterday, despite having misgivings about the likelihood of an airy sponge being the result.
Boy was I right!
Despite following the recipe to the letter, when pouring the mix into the tin I found a gluggy mass stuck under the blades.  This was a serious bummer as I had already poured most of the mix into the prepared tin, so I just mixed it in as best as I could.
The cake baked well and rose beautifully with no gluggy lumps in inside when I sliced it.  Inside it looked spongy and airy, but more like a dishwashing sponge and the texture was very similar too.
This was rubbery and chewy and bears no resemblance to the delightful wispy sponges made by my CWA baking aunts.

Also, it uses 6 eggs!  Just as well our chooks are serious about their job!

[cathy79]

Thanks for reviewing Amanda - good to know to try a different recipe.

[Thermomixer]

Oh dear - do you have a solution for Tenina ?

[Amanda]

Oh dear - do you have a solution for Tenina ?

My only solution is not to try, sorry.
I have said before that I have reservations about the ability of the TM to properly aerate things like egg whites for pavlova and completely creaming butter and sugar - I think that this is another example.
Perhaps it can be done by someone more patient than me, but I am just as happy to get out my Kitchen Aid.

[cookie1]

Sorry folks but I have to agree with Amanda when it comes to things that need aerating. I'm now unwilling to risk losing eggs by my flops-I don't have any chooks-wish I did.

[cathy79]

And for those without a Kitchen Aid, hand beater, mix master etc?  There must be a solution somewhere.....

[judydawn]

Some things are just better done the old fashioned way.  It was worth all the trouble an old neighbour used to go to to make the tallest sponges I have ever seen (still didn't work for me though).  She could cut a cake into 4 layers!!  Funny how some people can make sponges, scones or pavlovas and others can't - at least I have conquered the scones and my pavlovas done the old way are pretty good too.  Sponges - still working on that one. Thanks for the review Amanda, these things are nice to know.

[Amanda]

And for those without a Kitchen Aid, hand beater, mix master etc?  There must be a solution somewhere.....

If you are keen to bake great cakes or make anything that needs lots of air then I think that is is worth investing in a cheap electric mixer or at least some electric handbeaters!
They are really quite cheap.
I know that others have been satisfied with the creaming results in the TM, but if you really, properly cream butter and sugar for 5 minutes or so with electric beaters it makes a massive difference to a cake.

[maddy]

Totally agree with you Amanda.
I was really wanting all the cakes I make to work in the TM, but some cakes are just not the same.  Some do work well though.
I guess I can look past it, as bimby makes up for it in lots of other areas

[achookwoman]

Amanda,  Tmx is a wonderful machine but it doesn't do everything.  I have to agree with you,   I worked for days trying to get a good Pav recipe to work,  (just as well the chooks were laying well)  In the end I had moderate success,   well covered in cream.

[Amanda]

I agree with Chookie and Maddy.
It is a wonderful machine which I still love passionately after 2 1/2 years and will never regret buying, however like me and most others I know, it does have it's limits!  So I just work out what I will or won't use it for!

[maddy]

Well my 2nd favourite appliance is my pink kitchenaid......(which is called Rizzo)......the best mixer for cakes IMO  

[Gralke]

I wonder if anyone has tried the tip from Cristina Galliano to make a airy sponge: Pulverize sugar until really fine, put butterfly in place, add eggs (yolk and white) and beat for 6 minutes! with temperature 37º open speed 3,5 and repeat for another 6 minutes same speed, no temperature. NO MICROCUP in place to let air into the TM. It always surprises me the amount of air that is incorporated this way. Then add the flour gently for 10 seconds on speed 3, so not to disturb the air in the dough. I sometimes incorporate the flour with a whisk by hand and do not bother to turn the TM on.

I have translated the tips and tricks from Cristina Galliano on cake making http://www.forumthermomix.com/index.php?topic=3375.0

On the notes I have translated the beating times are a little different and have no temperature, I can't really explain why, sorry.

[Ceejay]

Thanks for translating Barbara! 

I have to admit that I still go back to my old favourite, my nearly 40yo Kenwood Chef that I picked up at a garage sale and had serviced.  It isn't used anywhere near as much as TiM but I still wouldn't part with it! 

[Moonmobile]

Dear everyone

Thank you for such a useful discussion - it is so good having such a great forum to help with cooking and the thermomix!