Blackcurrant (Ribena) Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The 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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Blackcurrant Sponge Cake

Servings 6

Author Zong Han Chua

Ingredients

Egg White:

• 3 egg whites
• 3/4 tsp of white vinegar
• 2 tbsp. of caster sugar

Egg Yolk Batter:

• 3 egg yolks
• 1 tbsp. of caster sugar
• 60 grams of plain flour
• 15 grams of corn starch
• 1 tbsp. of blackcurrant powder
• 1/2 tsp. of baking powder
• 5 tbsp. of vegetable oil
• 35 grams of blackcurrant jam
• 3 tbsp. of water
• 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

• 100 ml of whipping cream chilled
• 50 ml of natural yogurt
• 1 tbsp. of blackcurrant powder
• 1 tbsp. of blackcurrant concentrate
• 1 tbsp. of caster sugar
• 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

• Preheat the oven to 170C.
• In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
• Next, drizzle in water and vegetable oil.
• Stir in plain flour, corn starch, and baking powder.
• In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
• Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
• Let it cool upside down.

Blackcurrant Whipped Cream

• Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
• Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
• Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
• Pipe the cream onto the cooled cake
• Decorate with fresh berries, mint leaves and white chocolate buttons.