Moelleux aux Groseilles (Redcurrant Cake)
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
This light and airy French sponge cake recipe has a seasonal topping of juicy redcurrants and a dusting of icing sugar. Serve in thick slices with crème fraîche or cream for a delightful summer dessert. (This would also make a wonderful festive cake for Christmas)
Ingredients
- 150g fresh redcurrants (with extra on stalks for decoration)
- 1 large free-range egg (separated)
- 100g butter
- 100g caster sugar
- 250g SR flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- Icing sugar
Note
This light and airy French sponge cake recipe has a seasonal topping of juicy redcurrants and a dusting of icing sugar. Serve in thick slices with crème fraîche or cream for a delightful summer dessert. (This would also make a wonderful festive cake for Christmas)
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 8" (20cm) round cake tin or a bundt tin. |
| Step 2 | Strip the redcurrants from their stalks and scatter them over the base of the greased cake tin. Whisk the egg white until it holds peaks, and set to one side. |
| Step 3 | Beat the butter and sugar together with a hand-held whisk, or in a food mixer, until light and fluffy. Add the egg yolk and mix well, before adding the flour, baking powder and salt, loosening it with the milk as you mix it. |
| Step 4 | Add the beaten egg white to the cake mixture, folding it in gently with a large metal spoon, try not to over mix it. |
| Step 5 | Spoon the cake mixture into the prepared tin and level with the back of a spoon; bake in the pre-heated oven for 25 to 30 minutes, until the cake has risen, is golden brown and a springy to touch. |
| Step 6 | Allow to cool in the tin for a few minutes and then gently invert the cake onto a wire cooling rack, so the bottom with the redcurrants is on top. Allow to cool completely before placing the cake onto a serving platter. |
| Step 7 | Sprinkle icing sugar over the top of the cake and decorate with the fresh redcurrants. |
| Step 8 | Serve cut into slices with crème fraîche or pouring cream. |
