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Blackcurrant Sponge Cake
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18 INGREDIENTS • 10 STEPS • 1HR 15MINS

Blackcurrant Sponge Cake

Recipe
This recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
This recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!
1HR 15MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
6
us / metric
Cake Batter
Egg
3
Eggs
yolk and whites separated
Distilled White Vinegar
to taste
Distilled White Vinegar
Caster Sugar
3 Tbsp
Blackcurrant Powder
1 Tbsp
Blackcurrant Powder
Baking Powder
as needed
Baking Powder
Vegetable Oil
1/3 cup
Vegetable Oil
Blackcurrant Jam
2 Tbsp
Blackcurrant Jam
Water
3 Tbsp
Water
Blackcurrant Concentrate
1 Tbsp
Blackcurrant Concentrate
Blackcurrant Whipped Cream
Gelatin Powder
as needed
Gelatin Powder
Water
2 tsp
Water
Whipping Cream
1/3 cup
Kemps Heavy Whipping Cream (sponsored), chilled
Natural Unflavored Yogurt
10 tsp
Natural Unflavored Yogurt
Blackcurrant Powder
1 Tbsp
Blackcurrant Powder
Blackcurrant Concentrate
1 Tbsp
Blackcurrant Concentrate
Nutrition Per Serving
VIEW ALL
Calories
279
Fat
18.8 g
Protein
2.0 g
Carbs
25.7 g
Love This Recipe?
Add to plan
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Blackcurrant Sponge Cake
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author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
Cooking InstructionsHide images
step 1
Preheat the oven to 340 degrees F (170 degrees C).
step 2
In a clean bowl, whisk in yolks of the Eggs (3), Caster Sugar (1 Tbsp), Blackcurrant Powder (1 Tbsp), Blackcurrant Jam (2 Tbsp) and Blackcurrant Concentrate (1 Tbsp) until well combined. Next, drizzle in Water (3 Tbsp) and Vegetable Oil (1/3 cup).
step 3
Stir in All-Purpose Flour (1/2 cup), Corn Starch (7 tsp) and Baking Powder (as needed).
step 4
In another clean bowl, whip egg whites and Distilled White Vinegar (to taste) until frothy. Sprinkle in Caster Sugar (2 Tbsp) while whipping on high speed until stiff peaks.
step 5
Fold the blackcurrant mixture into the whipped egg whites.
step 6
Pour into a 6-inch removable round cake pan, tap it a few times against the counter to get rid of air bubbles, then bake in the oven for 45 to 55 minutes.
step 7
Let it cool upside down.
step 8
Microwave Gelatin Powder (as needed) and Water (2 tsp) together for 5 seconds until it heats up. Let it cool.
step 9
Whip Kemps Heavy Whipping Cream (sponsored) (1/3 cup), Caster Sugar (1 Tbsp), Blackcurrant Powder (1 Tbsp) and Blackcurrant Concentrate (1 Tbsp) until soft peaks. Then stir in gelatin mixture and Natural Unflavored Yogurt (10 tsp). Continue whisking until stiff peaks form.
step 10
Pipe the cream onto the cooled cake. Decorate with fresh berries, mint leaves, and white chocolate buttons if desired.
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Tags
Asian
British
Snack
Shellfish-Free
Dessert
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