Sponge Cake

Sponge Cake



Cook Time

22 minutes

Prep Time

15 minutes


Tupperware Recipes


  • 75 g/½ cup cake flour, sifted
  • 60 g/4 tbsp. granulated sugar
  • 1 mL/¼ tsp baking powder
  • 1 pinch of salt
  • 30 mL/2 tbsp. whole milk
  • 25 mL/1½ tbsp. vegetable oil
  • 2 mL/½ tsp vanilla extract
  • 1 large egg, separated
  • 1 pinch of cream of tartar or 1 mL/¼ tsp. lemon juice


  1. In the Thatsa® Medium Bowl whisk flour, 15 g/1 tbsp. sugar, baking powder and salt together using the Whisk.
  2. Add milk, oil, vanilla extract, and egg yolk to the Quick Shake® Container, cover and shake until blended.
  3. Pour the contents of the Quick Shake® Container into the Thatsa® Bowl and mix using the Silicone Spatula until you have a consistent batter.
  4. In the Whip N Mix Chef, add the egg white, 45 g/3 tbsp sugar and cream of tartar (or lemon juice). Whip the egg white until stiff peaks.
  5. Gently fold half of the egg white into the Thatsa® Bowl then repeat with remaining half.
  6. Place the Pro Ring in the base of the MicroPro® Grill and lightly oil the bottom and cover.
  7. Pour mixture into the Pro Ring, place cover on in the grill position and microwave 10–12 minutes at 50% power. Bake until a toothpick inserted into center of cake comes out clean.
  8. Using the Oven Gloves, remove cover. Place a plate or cutting board on top of the MicroPro® Grill and carefully flip. Allow to stand upside down for 10 minutes before removing the Pro Ring.