Striped currant sponge cake

Ingredients

Sponge

5 eggs

180 grams (6.34 ounces) sugar

200 grams (7.05 ounces) flour

1 tablespoon cornstarch

3 tablespoons vegetable oil

vanillin to taste

Currant Cream

300 milliliters (1.27 cups) whipping cream

250 grams (8.82 ounces) cheesecake bars / sweet cottage cheese / sweet cream cheese mass

250 grams (8.82 ounces) currants

50 grams (1.76 ounces) sugar

4 grams (0.14 ounces) agar

Instructions

Step 1

1. Whip the eggs and sugar until fluffy. Make sure the mixture has doubled in size and turned pale yellow.

Step 2

2. Gradually add the sifted flour and cornstarch. Stir gently, add the oil, and mix well again. Do not overmix to keep the batter light and airy.

Step 3

3. Pour the batter into a prepared baking ring. Grease the ring or line it with parchment paper to prevent sticking.

Step 4

4. Bake the sponge in an oven preheated to 338°F (170°C) for 45-50 minutes. Check for doneness by inserting a toothpick; it should come out clean. The diameter of the mold should be around 18 cm (7.1 inches).

Step 5

5. Cook the currants together with the sugar and agar for 3-4 minutes after boiling. Constantly stir to prevent burning.

Step 6

6. Mash the currant mixture well with a blender and let it cool. Ensure it reaches room temperature before moving to the next step.

Step 7

7. Add the cooled berry mass to the whipped cream and sweet cheese mass. Fold the mixture gently to keep the cream light and fluffy.

Step 8

8. Divide the sponge into 4 cake layers. Use a serrated knife for clean cuts.

Step 9

9. Spread the currant cream evenly on the sponge layers. Make sure each layer is covered completely to enhance flavor and moisture.

Step 10

10. Decorate the cake to your taste and put it in the fridge for several hours. Chilling the cake helps it set and enhances flavors. I did not soak the cakes, there is no need for this.

Servings

Transforming this beautiful cake into an event is easier than you'd think! 🍰 **Serve each slice with a drizzle of extra currant sauce** for an extra burst of flavor. The tangy and sweet notes create a tantalizing balance that makes each bite unforgettable. Planning on a picnic? Cut the cake into smaller, travel-friendly slices and *pack it in an insulated container* to keep it chilled. 🧺 The cake's layers look stunning in natural sunlight, making every break a mini celebration. For those colder nights, **pair it with a warm cup of tea or coffee** ☕. The mingling of warm beverages and chilled cake elevates the whole experience, creating a cozy and scrumptious moment you’ll cherish. Feeling adventurous? Add a scoop of vanilla ice cream beside your cake slice and sprinkle some extra fresh currants on top! 🍒 The combination of textures and temperatures will blow your mind, and leave your guests in awe.

Equipment

Electric Mixer

An electric mixer will make whipping the eggs and sugar an absolute breeze, ensuring a fluffy result every time.

Blender

A blender will help you achieve a smooth berry mass for the currant cream. Opt for a high-power blender for best results.

Baking Ring

Your sponge cake will require a mold with a diameter of 18cm (7.10 inch); this keeps the shape and size consistent for perfect layers.

Oven

Preheat your oven to 338F (170C) to bake your sponge cake to perfection. No modern kitchen can do without it!

Spatula

A spatula will help you fold in ingredients gently and spread the cream evenly.

Variations

Let's talk about *gluten-free and vegan* variations. 🌱 Gluten-Free Option: Replace the regular flour with gluten-free flour. Make sure to add an extra tablespoon of cornstarch to maintain that fluffy texture. **Your gluten-sensitive friends will thank you!** Vegan Option: Swap out the eggs with 5 tablespoons of aquafaba (the liquid from a can of chickpeas) or use a commercial egg replacer. Replace the whipping cream with coconut cream and opt for a vegan-friendly cream cheese. Also, don't forget to use a vegan sweetener instead of regular sugar. 🥥 **This transformation is so flawless, even non-vegans will fall in love!**

Faq

Why isn't my sponge cake rising?
This could be due to either under-whipped eggs or over-mixing when adding the dry ingredients. Make sure to whip the eggs till fluffy and fold the dry ingredients gently.
What's the best way to keep the cake fresh?
Store your cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
How can I make my cake layers even?
Use a serrated knife and keep it horizontal as you slice. Alternatively, a cake leveler is a handy tool for achieving even layers.
Can I use frozen currants?
Yes, you can use frozen currants. Just make sure to thaw and drain them before cooking to avoid excess moisture in the cream.
How do I achieve a smoother cream texture?
Ensure that your cream cheese and whipping cream are at room temperature before you start. Blend the mixture well to avoid lumps.
Can I add other fruits to the cream?
Absolutely! Feel free to experiment with other berries like raspberries or blueberries. Adjust the sugar amount accordingly as some fruits may be sweeter or more tart.