Themomix Sponge - yes, it can be done!

[Nay-nay]

That really does look good!!! Must try. 

[cookie1]

Well done MJ. Real CWA stuff. Your recipe is the same as my Mum's no fail recipe so I'll have to give it a whirl in the TMX.

[Chelsea (Thermie Groupie)]

I wonder if I could replace the custard powder with something else without mucking it up??  Perhaps more corn flour? 

[Thermomixer]

Should be OK to substitute with extra cornflour.

[Meagan]

Chelsea youcould try the orgran brand of custard powder, I am not 100% sure but i think it is for ingredients

[faffa_70]

That is what I will be using Meagan, although I am wondering now if the custard powder wasn't used for the colour as well in the sponge so cornflour may just work as well - you would just have a paler sponge unless you have chooks (like MJ) that provide you with great eggs 

[Meagan]

Chelsea youcould try the orgran brand of custard powder, I am not 100% sure but i think it is OK for ingredients

[meganjane]

I'm not sure that this recipe works with gluten free flour. I've tried other sponge recipes and they didn't. Please try it and let me know.
I'm thinking too, that I did mix the flour in for a few seconds with the butterfly, then removed it for the remainder of the mixing, just as in the EDC instructions. I'll  have another try over the weekend and check that.

[Linda]

This is also my mum/grandma's sponge recipe!

Our family birthday tradition..  Can't wait to try in my TM.

[meganjane]

When I make it in the KA, it makes two medium height sponges. In the TMX, it makes one high sponge.

[CreamPuff63]

I made this yesterday MJ. Were those pics from the KA? cos I agree the TM was one high sponge. Lots of jam, whipped cream and flake over the top to decorate, and within about 10 minutes there was just a couple of crumbs left on the plate. 

[andiesenji]

The "Wheaten corn flour" sort of threw me for a loop but then I found this site with an explanation in the "comments" that helped me.

Corner Cafe recipe for sponge roll

In the US it is sold as "Wheat Starch" and is mostly used for making the thin wraps for Chinese or Asian dumplings, dim sum, potstickers, har gow, etc.
Wheat Flour (starch form)

I buy the organic product but have never used it in baking cakes.  Apparently a little goes a long way.....

[meganjane]

Thanks andiesenji for that link. It is indeed wheat starch, but called cornflour here.

CP63, the photos were of the one I made in the TMX. I cut it in half. So glad it worked for you!