Carob Cake by Corinne Caruana

Thermomix® time: 1.5 min
Total time: 60 min


  • ½ cup all-purpose flour
  • 6 tbsp whole wheat pastry or white wheat flour
  • 3 tbsp carob powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1 medium banana mashed (about 1/3 cup)
  • ¼ cup honey
  • 1 egg
  • ½ cup milk
  • ¼ cup melted unsalted butter / rapeseed oil/ coconut oil
  • 1 tsp vanilla extract
  • Oil for greasing/ Greaseproof paper


  1. Preheat oven to 350ºF. Lightly spray a (9-inch) baking pan with spray oil and set aside.
  2. In TM5 mixing bowl, whisk together egg, milk, butter or oil and vanilla 30 sec/ speed 3.
  3. Add banana, honey and cinnamon and mix 15 sec/ speed 4.
  4. Combine flours, carob powder, baking powder, baking soda and salt into mixing bowl and mix 40 sec/ speed 5 with aid of spatula.
  5. Check if all dry ingredients are mixed well to the egg mixture.
  6. Whisk in ½ cup hot water and mix a further 10 sec/ speed 5.
  7. Pour batter into prepared pan.
  8. Bake until toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.

Carob Cake_Corinne Caruana_CONTEST

Angel Food Cake

Thermomix® time: 10 min
Total time: 1 h 10 min

Ingredients Angel Food Cake

  • 10 oz sugar
  • 4½ oz cake flour
  • ¼ tsp salt (optional)
  • 10 egg whites, jumbo (approx.14-15 oz), room temperature
  • 1½ tsp cream of tartar
  • 1 tsp vanilla sugar, homemade or natural vanilla extract


  1. Preheat oven to 350°F.
  2. Place sugar into mixing bowl and grind 10 sec/ speed 10. Set scale to zero, then using a spoon, remove 5 oz of ground sugar (scale will show minus ‘- 5.0 oz’) and reserve for adding to mixing bowl in step 5.
  3. Add cake flour and salt and aerate 30 sec/ speed 8. Transfer to a large bowl and set aside.
  4. Insert butterfly whisk. Place egg whites, cream of tartar and vanilla into mixing bowl and whip without measuring cup 4 min/ 120°F/ speed 3.5.
  5. Whip again without measuring cup, 4-6 min/ 120°F/ speed 3.5 slowly adding reserved ground sugar 1 tbsp at a time through hole in mixing bowl lid until soft peaks form.
  6. Add beaten egg whites to reserved flour and gently fold in with a spatula.
  7. Transfer mixture into angel food cake pan and bake immediately for 35-40 minutes (350°F) until a skewer comes out clean and cracks appear dry. Invert pan and allow to cool completely, approx. 3 hours. Once cool unmold onto a platter and serve.


TIP: Cake texture is at its best when consumed within one day. To prevent angel food cake from drying out, store in a container in the refrigerator. Angel food cake will keep for 4-5 days in the refrigerator or up to 1 month in the freezer. If you don’t have an angel food cake pan you can use a cake or tube pan and invert it over a bottle or a funnel to let angel food cake cool down.
VARIATION Angel food cake leftovers can be used for the cake base of trifle.
UTENSILS Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup
Useful items: large bowl, angel food cake pan (9-10 in.)
SERVING SIZE 12 slices
NUTRITIONAL VALUES per 1 slice Energy 626 kJ / 150 kcal. Protein 5 g. Carb 32 g. Fat 0 g. Cholesterol 0 mg. Dietary fibre 0 g.
This recipe is from Vorwerk International.

Chocolate Fudge Cake

Thermomix® time: 7 min
Total time: 1 h

A rich but light cake that is a guaranteed crowd pleaser. It is a perfect option for a birthday or celebration cake with its thick icing and delicious flavour.

SPONGE Chocolate Fudge Cake


  • 200 g butter, diced, plus extra for greasing
  • 200 g dark chocolate, minimum 70% cocoa solids, pieces or callets
  • 100 g water
  • 250 g self-raising flour
  • 25 g cocoa powder
  • 180 g light brown sugar
  • 180 g golden caster sugar
  • 3 large eggs
  • 80 g crème fraîche


  1. Preheat oven to 170°C. Grease and line two cake tins (Ø 20 cm) with baking paper then set aside.
  2. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add butter and water then melt 2 min/ 80°C/ speed 1.5.
  4. Add flour, cocoa powder, light brown sugar, caster sugar, eggs and crème fraîche then mix 20 sec/ speed 5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 5.
  5. Divide cake batter between cake tins and bake for 35-40 minutes (170°C) until a skewer inserted in centre comes out clean. Clean and dry mixing bowl.
  6. Remove tins from oven and leave to cool for 10 minutes before removing from tins and transfering to wire rack to finish cooling. Meanwhile make icing.



  • 200 g dark chocolate, minimum 60% cocoa solids, pieces or callets
  • 200 g butter, in pieces, softened
  • 200 g icing sugar


  1. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula then melt 2 min/ 40°C/ speed 1.5. Scrape down sides of mixing bowl, then melt again 2 min/ 40°C/ speed 1.5.
  2. Insert butterfly whisk and add butter and icing sugar then mix 30 sec/ speed 3.5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 3.5.
  3. To assemble, sandwich the two cakes together with icing then cover sides and top with remaining icing. Decorate as desired before serving.


Utensils Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup.
Useful items: Baking paper, 2 round cake tins (Ø 20 cm), skewer, cooling rack
Serving size: 12 slices
Difficulty: Easy
Nutritional values per 1 slice: Energy 3181 kJ / 760 kcal. Protein 7 g. Carb 77 g. Fat 47 g
This recipe is from Vorwerk International.

Banana Cake with Caramel

Thermomix® time: 4 min

Ingredients Banana Cake_TM Angola

  • 200 g butter
  • 200 g sugar
  • 5 eggs
  • 200 g flour
  • 1 tsp baking powder
  • Caramel to grease
  • 6 bananas
  • Cinnamon powder to taste


  1. Pre-heat the oven to 180ºC.
  2. Beat butter with the sugar 3 min/ 60ºC/ speed 3.
  3. Add eggs and mix 10 sec/ speed 3.
  4. Add flour, baking powder and emulsify 30 sec/ speed 3.
  5. Grease the cake tin with caramel and line with bananas cut in thin slices.
  6. Pour the mixture into the tin and bake for 30 minutes. Unmold and sprinkle with cinnamon.


Sponge Cake

Ingredients Sponge Cake

  • 6 eggs
  • 140 g caster sugar
  • ½ tsp best quality vanilla extract
  • 1 lemon
  • 100 g self raising flour
  • 1 pinch salt


  1. Preheat oven to 180ºC. Grease a cake tin and set aside.
  2. Insert butterfly whisk. Place egg whites into mixing bowl and whisk 5 min/ speed 3. Pour to a tupperware and set aside.
  3. Clean and dry the mixing bowl, place sugar and lemon zest and grind 20 sec/ speed 9.
  4. Insert butterfly again, add egg whites and vanilla extract and mix 17 sec/ speed 2.
  5. Add the flour and gently mix 13 seg/ speed 2.
  6. Pour into the cake tin and bake for 25 minutes (170ºC) or until a toothpick or skewer in the centre comes out with a few damp crumbs.
  7. Allow to cool and serve.