6TBSPof still WaterI use cold but I have been told lukewarm works too
200gSugarI use 10-20g less when I make a rich topping & filling
Heat up the Oven on 160 degrees and butter the bottom of a 22" or 24" round spring form tin and set aside.
TIP: Do NOT butter the boarder of the form because the dough can 'climb' better without it.
I always put a tea spoon full of flour on top of the butter shake it and turn the tin around for the excess four to be emptied out.
Insert the whisk on top of the Thermomix blade. (Remember with the whisk inserted do not exceed Level 6).
Add the 6 Eggs and 6 tablespoons of still Water and whisk 2 Minutes /37 C / Level 4.
Then add the Sugar (200 g) and Vanilla Sugar (10 g) and whisk for another 10 Minutes / Level 4.
Put a plastic bowl on top of the Thermomix and weigh the Flour, Cornflour and Baking Powder in and mix it together before you add it to the right and left of the whisk before you fold it in for 8 seconds / Level 4.
Put the mixture into the spring form and bake it on 160 degrees for 40-45 minutes on Top & Bottom Heat.
Open the spring form ring and transfer the sponge cake on a cake dish and leave it to cool before slicing it to add the filling and decorate!
I always make the sponge in the morning let it cool and rest for a day and then add the filling and topping in the evening and keep cool in the fridge to set for the next day.