Whether enjoyed as a snack or a post-dinner delight, this blackcurrant sponge cake is a delicious way to satisfy your sweet tooth.
You can also make this recipe with blueberries and it will turn out equally delicious. Enjoy!
Easy Blackcurrant Sponge Cake
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Course Dessert Cuisine International
Prep Time 25 minutes minutes Cook Time 20 minutes minutes Total Time 45 minutes minutes
Servings 4 servings
Author Razvan Stupar
Ingredients 10 eggs 10 tbsp sugar 10 tbsp oil 10 tbsp water 10 tbsp flour 100 g blackcurrants (or blueberries) 15-20 g fir buds (optional) Metric – US Customary
Instructions Separate the egg whites from the yolks. Beat the egg whites to a froth and set aside. 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. With a spatula mix the egg white foam into the dough. Pour the dough into a baking dish lined with butter and flour, then sprinkle the currants and fir buds over the dough. The berries can be fresh or frozen, or you can use any other kind of berries, for example blueberries. 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. It's great with whipped cream or vanilla cream on the side.
