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RECIPE
18 INGREDIENTS10 STEPS1HR 15MIN

Blackcurrant Sponge Cake

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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.
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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 15MIN

Total Time
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Cake Batter
3
yolk and whites separated
to taste
Distilled White Vinegar
3 Tbsp
divided
2 Tbsp
1 Tbsp
Blackcurrant Powder
1/2 tsp
Baking Powder
1/3 cup
Vegetable Oil
2 Tbsp
Blackcurrant Jam
3 Tbsp
Water
1 Tbsp
Blackcurrant Concentrate
Blackcurrant Whipped Cream
1/2 tsp
Gelatin Powder
1/2 Tbsp
Water
1/3 cup
Whipping Cream , chilled
3 Tbsp
Natural Unflavored Yogurt
1 Tbsp
Blackcurrant Powder
1 Tbsp
Blackcurrant Concentrate
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Nutrition Per Serving
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CALORIES
319
FAT
21.6 g
PROTEIN
5.0 g
CARBS
25.9 g

Directions

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Step 1
Preheat the oven to 338 degrees F (170 degrees C).
Step 2
In a clean bowl, whisk in yolks of the Egg (3), Caster Sugar (1 tablespoon), Blackcurrant Powder (1 tablespoon), Blackcurrant Jam (35 gram) and Blackcurrant Concentrate (3 teaspoon) until well combined. Next, drizzle in Water (3 tablespoon) and Vegetable Oil (5 tablespoon).
Step 3
Stir in All-Purpose Flour (60 gram), Corn Starch (15 gram) and Baking Powder (1/2 teaspoon).
Step 4
In another clean bowl, whip egg whites and Distilled White Vinegar (to taste) until frothy. Sprinkle in Caster Sugar (2 tablespoon) 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 (1/2 teaspoon) and Water (2 teaspoon) together for 5 seconds until it heats up. Let it cool.
Step 9
Whip Whipping Cream (100 milliliter), Caster Sugar (1/16 cup), Blackcurrant Powder (3 teaspoon) and Blackcurrant Concentrate (1 tablespoon) until soft peaks. Then stir in gelatin mixture and Natural Unflavored Yogurt (50 milliliter). 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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Nutrition Per Serving
Calories
319
% Daily Value*
Fat
21.6 g
28%
Saturated Fat
14.4 g
72%
Trans Fat
0.2 g
--
Cholesterol
111.5 mg
37%
Carbohydrates
25.9 g
9%
Fiber
1.0 g
4%
Sugars
15.0 g
--
Protein
5.0 g
10%
Sodium
77.5 mg
3%
Vitamin D
0.8 µg
4%
Calcium
50.6 mg
4%
Iron
0.9 mg
5%
Potassium
83.8 mg
2%
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