Blackcurrant Sponge Cake
A good, decent piece of sponge cake with blackcurrants and creamy topping. Perfect for a birthday party. Moist, sweet and sour cake for everybody's senses.
preparation: 2 hour(s)
making: 45 minutes
total: 2 hour(s) 45 minutes
servings: 16 pieces
nutrition: 427 calories per serving
For sponge cake #
- 150ml rapeseed oil
- 100ml water
- 40g cocoa powder
- 300g sugar
- 5 eggs
- 220g self-raising flour how to?
- 1 tsp of baking powder
- 450g of blackcurrant jam
For mascarpone creme #
- 200g unsalted butter
- 130g caster sugar
- 400g mascarpone cheese alternative
For the double creme topping #
For decorating #
- 100g dark chocolate
Pour into pan rapeseed oil and water.
Add cocoa powder and 200g of sugar and bring to a boil.
Stir constantly until all ingredients are well combined. Set aside to cool down.
When the mixture is cooled down, preheat the oven to 175C with a fan.
Line a baking tray (24/35cm) with baking parchment.
Place the eggs into a mixing bowl and mix using a hand mixer for 2 minutes until light and fluffy.
Gradually add 100g of sugar and continue mixing until the sugar dissolves.
Add cooled cocoa mixture and mix until all ingredients are well combined.
Sift the flour with baking powder and add to the mixture.
Whisk further for two to three minutes.
Place the dough into the baking tray and bake for 45 minutes.
Allow the cake to cool down before the next step.
Take the cake out of the baking tray and cut horizontally creating a top and a bottom part of the cake.
Place one part of the cake back into a baking tray (without baking parchment).
Spread half of the blackcurrant jam evenly on it. Set on a side.
Make the mascarpone creme.
All ingredients should be at room temperature.
Mix the butter and sugar in a mixing bowl until fluffy and light and the sugar is completely dissolved.
Gradually add mascarpone cheese, spoon by spoon, whisking until all is well combined.
When mascarpone creme is ready, spread it carefully over the base with jam. Avoid mixing jam with the cream.
Put the other part of the cake upside-down into the tray so that the baked top is on top of the cream and cut the part facing up.
Spread the remaining blackcurrant jam over the second top evenly.
Make the double cream topping
Pour the double cream into the mixing bowl and whisk using a mixer at a fast speed. Gradually add sugar spoon-by-spoon.
Mix until the cream gets thicker, then add mascarpone and mix further.
Do not overmix. The cream must be fluffy not too stiff.
Spread it over the cake carefully.
Use a piping bag to spread the cream without mixing it with jam.
Chop the dark chocolate and decorate your cake.
Your cake is ready.
Refrigerate overnight before serving.