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black currant cake

Black Currant Cake - 2 Colors Sponge Cake

Larisa Iernutan
Today I want to present you an incredible black currant cake recipe.
More precisely, I am talking about a sponge cake with egg whites recipe that I decided to improve by using two colors for the bater. In addition, for a slightly sour taste, I added black currant to this delicious black and white cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Egyptian
Servings 10 people
Calories 230 kcal

Equipment

  • 1 Thermomix / Mixer
  • 1 Bowls
  • 1 Spatula
  • 1 Sifer
  • 1 Baking tray
  • 1 Baking paper
  • 1 Toothpick
  • 1 Oven
  • 1 Plate

Ingredients
  

  • 7 pcs egg whites
  • 175 gr flour
  • 50 gr brown sugar
  • 1 tbsp cocoa/ carob powder
  • 5 tbsp vegetable oil sunflower
  • Salt
  • Vanilla extract
  • Baking powder
  • 1 small bowl black currant
  • Optional: 1 squeezed lemon juice

Instructions
 

  • First, preheat the oven at 180℃ (356℉). Also, rinse the black currant.
    ingredients black currant cake
  • Place the butterfly whisk into the mixing bowl of the Thermomix. Add the egg whites and 1 pinch salt.
    If you don’t own a Thermomix, use a mixer and follow the steps just like presented in this recipe.
  • Whip the egg whites 4 MIN – SPEED 3.5. Remove the measuring cup and during this time, gradually add the sugar through the hole in the lid.
    If you are using a mixer, simply add the sugar while mixing the egg whites at high speed.
  • Add the vanilla extract and the lemon juice and start to gently mix the egg whites foam for 2 MIN – SPEED 1 without the measuring cup.
  • During this time, gently pour the oil through the hole in the lid
  • Into a different bowl, mix the flour with the baking powder
  • Now, using a flour sifter, add the flour over the egg whites foam
  • Using a spatula, gently incorporate the flour in the egg whites foam
  • Transfer ½ of the bater into a different bowl and add the cocoa/ carob powder
  • Gently incorporate the cocoa/ carob powder into the batter to achieve two colors for the cake bater
  • Now, it is time to place the cake bater into the baking tray covered with baking paper. I recommend you to start with the white bater;
  • On top of it, place the black bater, which contains cocoa/ carob powder
  • You can use a fork or a toothpick to gently mix the two colors of the bater
  • Add the black currant
  • Bake the black currant cake into the preheated oven for 35-40 minutes, or until you pass the toothpick test.
    The toothpick test is extremely useful when you bake desserts. Using a toothpick, you can find out if your cake is properly bake by piercing the cake dough with it. If it comes out clean, your cake is done. If not, you should bake it some extra minutes.
  • Leave the cake to cool for 30 minutes before serving it. If you feel the need, you can sprinkle some icing sugar in top of the cake.

Nutrition

Serving: 120gCalories: 230kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 3mgPotassium: 34mgFiber: 1gSugar: 5gVitamin A: 0.2IUVitamin C: 0.2mgCalcium: 8mgIron: 1mg
Keyword black white cake, cake, cake dessert, simple cake, sponge cake
Tried this recipe?Let us know how it was!