Genoise Sponge Cake

Preheat the oven to 160°C. Prepare a clean 6-inch baking mould with a baking sheet laid on the bottom.

Place a small bowl on top of the mixing bowl lid, add 20g of milk and 20g of melted butter, mix well and set aside.

Place another separate small bowl on top of the lids, sift the cake flour into the bowl and set aside.

Add sugar into Thermomix mixing bowl and grind for 10 sec | speed 10. *skip this step if you using fine sugar*

With the sugar in place. Insert butterwhisk into mixing bowl, add the eggs and whip for 10 mins | 45°C | speed 4. Remove the measuring cup after 1 minute.

Without open the lids, whip for 5 mins | - | speed 3.5

Add the reserved flour and milk and melted butter mixture, mix for 7 sec | speed 3.

Remove the butterwhisk, gently fold in any loose flour using a spatula, ensuring not to overmix. Once the batter is well incorporated, pour it into a prepared 6-inch baking mold.

Bake the cake at 160°C for approximately 30-35 minutes. Once baked, carefully remove the mold from the oven and gently invert the cake onto a cooling rack to cool completely.

Before removing the cake from the mold, make sure it has cooled down entirely. This step is crucial to prevent breakage or sticking. To release any parts of the cake that may be stuck, gently press it down and away from the sides of the mold. Once done, securely hold the mold and the cooling rack or plate together, and execute a careful flip so that the mold ends up on top, while the cake rests on the cooling rack or plate. Slowly lift the mold, allowing the cake to separate completely. Remember to handle the cake with care during the removal process to avoid any damage. Enjoy your beautifully baked genoise sponge cake!