Tag Archives: Sponge

Blackcurrant (Ribena) Sponge Cake


Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant 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.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

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! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

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!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua


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


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. 
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Traditional Steamed Sponge Cake (鸡蛋糕)


Huat ar! That’s the first thing whenever people this this Traditional Steamed Sponge Cake. I’m sure it is almost everyone’s favorite. Simple yet so satisfying. It is something that you don’t crave for, but will definitely tuck in when someone offer you. 


 My mum used to make 500 of these everyday when she was young. Gave me the recipe and is still good. Lovely!


Sweet, eggy and so fragrant. This will sure to impress your family and friends if you are giving it to them as a gift. I like to give them this Huat Kueh when they have some obstacle in life to brighten up their day and give them luck! Like when an examination is coming. Eat liao huat huat, marks also huat huat!


I am so proud that it rose beautifully. To make sure that it rises well, do note that you have to make sure that your steamer is well preheated and is always on high heat so that it will rapidly boil. Do not open until you have reached the time stated in the recipe because moisture from the lid may drop into your cake it it will not look good. But of course, time varies depending on your basket/pan you using.

In this recipe, I used sponge gel emulsifier. If you are against or couldn’t find it, just omit it. 

Traditional Steamed Sponge Cake (鸡蛋糕)
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  1. 175 grams of plain flour
  2. 175 grams of cake flour
  3. 1 tbsp. of baking powder
  4. ¼ tsp. of salt
  5. 3 eggs
  6. 185 grams of white fine sugar
  7. 170 grams of water
  8. 1 tsp. of vanilla extract
  9. 1 tsp. of sponge gel emulsifier (optional)
  1. Line 6 inch round bamboo basket with parchment paper. Use a normal pan if don’t have basket.
  2. Preheat steamer while you prepare.
  3. In a large bowl, sift together plain flour, cake flour, baking powder and salt.
  4. In your mixing bowl, whisk eggs, sugar, and sponge gel emulsifier together on high speed for 10 minutes until pale and fluffy.
  5. Turn your mixer down to low and drizzle vanilla extract and water.
  6. Lastly, gradually fold in dry ingredients.
  7. Transfer into your lined basket, and drop the pan to raise large air bubbles out.
  8. Place it in steamer for 35 to 40 minutes over rapidly boiling water.
  9. Let it cool for 20 minutes before serving.
TheZongHan https://thezonghan.com/

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