One of my favourite cakes it is very airy and light. Perfect for celebrations or as weekend treat. No better way to use frozen fruits. If you wish you can change the blackcurrants for strawberries or raspberries.

 

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Sponge cake

Preheat the oven to 170°c

Line the base of a loose-bottomed round tin (28cm / 11 inch) with a square sheet of baking parchment.
Place the tin ring on top and close it, cut any excess baking parchment from the outside. Do not butter or grease the sides of the tin.

Use a stand or hand mixer to beat the egg yolks together with half of the sugar until the mixture is thick and creamy coloured. It will take about 15 minutes. In a separate bowl beat the remaining egg whites with a pinch of salt until soft peaks form then add the remaining sugar, two tablespoons at a time. Add the egg white mixture to the yolk mixture, beat it together gently for a few minutes. Sift the flour on top of the egg mixture, a little at a time and fold it over  gently with a wooden spoon. 
If you pour too much flour at once it will sink to the bottom of the bowl. 

Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
Do not open the oven for the first 30 minutes otherwise it will deflate. Let it cool completely. 

Blackcurrant mousse

Place the gelatine and water in a bowl and stir it. Let it rest for a few minutes.

Whip the cream (500ml) and powder sugar until stiff. Add blended blackcurrants and mix it well. 

Place 1/3 cup of whip cream on the stove and make it warm, just  till small bubbles start to appear. Then remove from the fire and stir in the gelatine. Mix it until the gelatine dissolves.

Add two tablespoons of the whipped cream to the gelatine creme mix, stir it well. Then slowly add the mixed gelatine cream to the rest of the whipped cream. 

Place the mousse in a fridge until it starts to set, it has to start being firm. This way it is easier to assemble the cake. 

Assembling the cake

Cut the cake in half (horizontally) and gently remove the baking paper. Place the bottom slice on the serving plate, put the ring from the tin once again around the cake and place the mousse on top, cover with the remaining slice.

Place the cake in a fridge for couple of hours.

Sprinkle with icing sugar before serving.



 

 

Ingredients
 

Sponge cake

  • 6 eggs
  • 1 cup of caster sugar
  • 1 cup of plain flour
  • 1 teaspoon of baking powder

Blackcurrant mousse:

  • 500ml whip cream
  • 6 tablespoons powder sugar
  • 350g frozen or fresh blackcurrants
  • 6 tablespoons gelatin
  • 6 tablespoons cold water
  • 1/3 cup whip cream