Sponge Cake with Currants

Baking and Desserts | Bulgarian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sponge Cake with Currants

Ingredients

Butter - 17.6 oz
Powdered Sugar - 24.7 oz
Milk - 6 tablespoons
Farm fresh eggs - 4 pieces
Wheat Flour - 3 cups
Citrus Zest Mix - to taste
Baking Powder - 1 teaspoon
Cocoa Powder - 1 teaspoon
Candied fruits - ½ cup
Frozen black currant puree - ½ cup

Step by Step guide

Step 1

Beat 230 g of butter with the same amount of powdered sugar. Add 3 tablespoons of milk and 4 beaten egg whites. Sift 1.5 cups of flour and add the zest of one lemon. Finally, add the baking powder.

Step 2

Beat 230 g of butter with the same amount of powdered sugar. Mix with the egg yolks. Dissolve cocoa in 3 tablespoons of warm milk and add to the egg-butter mixture. Also add half a cup of flour, candied fruits, and currants.

Step 3

Line a baking pan with parchment paper. Alternate layers (1-2-1). Bake for one hour.

Step 4

For the glaze, mix 250 g of powdered sugar with 50 g of butter. Add enough water to make the mixture fairly thick. Add food coloring (optional). Heat in a water bath until the glaze becomes smooth and shiny.