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Easy Blackcurrant Sponge Cake
4.9 from 222 votes

Easy Blackcurrant Sponge Cake

This Easy Blackcurrant Sponge Cake uses a batter made by folding beaten egg whites into a mixture of egg yolks, sugar, oil, water, and flour. The batter is baked with fresh or frozen blackcurrants (or blueberries) and optionally fir buds for a unique touch. The result is a light, airy cake with pockets of tart berries, suitable for pairing with whipped or vanilla cream.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Dessert
Cuisine: International

Ingredients

  • 10 egg
  • 10 tbsp sugar
  • 10 tbsp neutral cooking oil generic cooking oil
  • 10 tbsp water
  • 10 tbsp flour
  • 100 g blackcurrants (or blueberries)
  • 15-20 g fir buds (optional)

Instructions

    Cup of Yum
  1. Separate the egg whites from the yolks.
  2. Beat the egg whites to a froth and set aside.
  3. Whisk the egg yolks with the sugar until it dissolves, then gradually add the oil, then the water and then the flour until it forms a dough.
  4. With a spatula mix the egg white foam into the dough.
  5. Pour the dough into a baking dish lined with butter and flour, then sprinkle the currants and fir buds over the dough.
  6. The berries can be fresh or frozen, or you can use any other kind of berries, for example blueberries.
  7. Bake the cake in a preheated oven at 180°C (356°F) for about 15-20 minutes. The baking time may vary depending on the size of the tray used, a thicker dough will need a longer baking time.
  8. It's great with whipped cream or vanilla cream on the side. :)

Notes