How to make a Blackcurrant Sponge

The blackcurrant sponge is a classic take on the Victoria Sponge. This one uses a blackcurrant jam prepared for the moment.

Serves 8

Equipment:

• Baking paper
• Large bowls
• Round cake tin: Ideally 2 loose-based 20cm (8in) sandwich tins 4cm (1½in) deep. 
• Skewer
• Electrical hand whisk

Ingredients:

• 225g/8oz softened butter at room temperature, with some extra butter to grease the tins
• 4 large eggs which have been beaten but only lightly
• 225g/8oz golden caster sugar, plus a little extra for dusting the finished cake. The dusting powder can also be icing sugar
• 225g/8oz self-raising flour
• 1 level tsp baking powder
• 1 tsp vanilla extract (optional)

The filling 

• 400g (14oz.) blackcurrants
• 250g (9 oz) sugar
• 25ml (1 fl. oz.) water
• 250ml (9fl. oz.) double cream

Preparation:  

1. The jam is prepared by placing the blackcurrants in a heavy-bottomed pan together with the water and sugar. Gently heat until the sugar has dissolved. Bring to a rolling boil for 10 minutes. Pour into a clean jar and set aside to cool.
2. Pre-heat the oven to gas mark 4/180°C/fan 160°C/356ºF. 
3. Lightly grease and line the sandwich cake tins. Use a non-stick baking paper on the base.
4. Sift the flour and baking powder into a bowl.
5. [Option 1] In a large mixing bowl, cream i.e. mix together the butter, vanilla extract (optional) if desired and sugar using an electric hand held whisk until light and fluffy. A wooden spoon for beating is the traditional way. About 2 minutes is all that’s needed.
6. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated.
7. Carefully fold the flour in using either a large metal spoon or plastic spatula  and spoon the batter evenly into the two prepared cake tins. Smooth the batter in the tin with whatever implement you have to hand! 
8. [Option 2] The alternative is to beat all the butter, eggs, sugar, flour and baking powder with any vanilla essence in a large bowl using an electric hand whisk for about 2 minutes (Mary Berry’s approach). Make sure it’s all thoroughly blended but take care not to over mix.
9. In both cases, scoop the batter into the tines and level the top.
10. Bake for 20-25 minutes until the cakes are springy to the touch. When using a knife, skewer or a cake tester it should come out clean when inserted into the centre of the cakes.
11. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the non-stick baking paper.  The cake at this point should be a golden brown and have a springy texture  to loosen the cake when pressed on the top with a finger.
12. Leave the cake to cool in the tin for a few minutes and then run a blunt knife or a small palette knife around the edge of the tin to free the cake.
13. Turn out the cake onto a wire rack. Remove the greased paper and let the cakes cool fully.
14. If you are using cream anywhere just whip the cream until thickened into soft peaks. Spread the bottom half of the ‘worst looking’ cake layer with the jam  cream in an even layer.
15. Spread about 9 tbsp blackcurrant jam evenly and carefully on top of the cream.
16. Sandwich the cake with the other better looking half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar or caster sugar and serve.

If you increase the oven temperature to gas 5, 190°C, fan 170°C you can achieve a baking time of 20 minutes. It does seem to produce a less springy texture but some of us don’t really have a problem with that – it’s cake after all.