White Currant Cake

White currant recipes
White Currant Cake

White Currant Cake

I came up with the idea for this cake after searching for  “white currant recipes” on Google and finding….not very many!   In my garden, I have a number of long-established currant bushes in my garden.   I always find lots of uses for the red currants and the black currants but always struggle to find recipes that make the most of the white currants.

Advice from the internet is that you can use white currants as a substitute for red currants.  However, I wanted a recipe that would make the most of their pale, understated, opalescent beauty.    My feeling was that a pale, minimal cake, simply decorated with fresh white currants, was what was needed in visual terms.    To balance the creamy mascarpone icing, I made a sharp-sweet white currant compote to sandwich the layers of cake.

White Currant Cake

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White currant recipes

White Currant Cake

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 1 cake serving 10-12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This cake is a pale and understated beauty with creamy mascarpone icing, a tangy white currant compote filling, and minimal decoration of beautiful opalescent white currants.


Scale

Ingredients

For the cake:

  • 450 g butter (softened)
  • 450 g caster sugar
  • 8 eggs
  • 450 g self-raising flour
  • 7 tablespoons of milk
  • 2 teaspoons of vanilla essence

For the white currant compote:

  • 300 g white currants
  • 180 g caster sugar
  • 2 tablespoons of water

For the filling and  topping

  • 500 g mascarpone
  • 200 ml double cream
  • 3 tablespoons of  icing sugar
  • 1 teaspoon vanilla essence
  • 3 or four sprigs of white currants

Instructions

Method:  Cake

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour.
  5. Add the milk and vanilla extract.
  6. Grease three 19 cm Victoria Sandwich tins and then add the cake mixture.
  7. Bake your cakes in the oven for around 30 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers.

Method:  White currant compote

  1. Wash the white currants and remove them from their stalks.
  2. Put the white currants, sugar and water into a saucepan. Gently heat to simmering point and then cook for one minute.
  3. Remove the currants from the sugar liquid and set aside.
  4. Bring the sugar liquid to boiling point and boil rapidly for 5 minutes.
  5. Return the currants to the sugar liquid and allow to cool.

Method:  Filling and topping

  1. Whip the mascarpone, cream and vanilla essence with the icing sugar until the mixture is combined and forms soft peaks.
  2. Spread a quarter of the mascarpone mixture on top of one of the cakes which will form the bottom tier.   Spread a half of the white currant compote on top of it.
  3. Place the second cake on top of the first one.   Spread a quarter of the mascarpone mixture on top of this cake which will form the middle tier.   Spread a half of the white currant compote on top of it.
  4. Place the third cake on top of the second one.   Use the remaining half of the mascarpone mixture to coat the top and sides of the assembled cake.
  5. Decorate with the sprigs of fresh white currants.
  6. In the (unlikely) event that there is any cake left over, this needs to be stored in the fridge due to the cream icing.  It will keep for a couple of days but, like all sponge cakes, it tastes better when it is freshly made.

Keywords: white currants, cake, victoria sandwich cake

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Rose and Strawberry Cream Cake

Strawberry Cream Victoria Sandwich
Rose and Strawberry Cream Cake

Rose and Strawberry Cream Cake

I created this Rose and Strawberry Cream Cake for a family birthday.    My brief was to produce a simple Victoria Sandwich cake with jam and cream with no “funny stuff” (why do my family always say this….?).   I tried very hard to stick to the brief and started off with a classic strawberry-and-cream Victoria Sandwich cake but, inevitably, I got enthused by the possibilities of adding an element of rose (strawberry and rose – such a great combination!).

My efforts resulted in a lovely buttery  Victoria sponge cake,  sandwiched together with strawberry and rose-flavoured jam and billowing cream, and adorned by romantically-strewn rose petals.  I was very proud until my daughter said to me “It’s not the most masculine of cakes, is it?” and I was struck by the realisation that perhaps my hearty, hill-walking husband might not be as enthusiastic about the rose petals as I was….. Luckily, he tends to focus on how things taste and was quite happy with his rather girly looking cake.  (And as one of my sons, quite rightly, commented, “you need to break those gender stereotypes, mum…!”).

I made some Crystallised Rose Petals to decorate the cake because I think they are beautiful.  They are very easy to make but you do need to make them the day before so that they have time to dry off.   I also used my home-made Strawberry and Rose Geranium Jam in this cake but, if you don’t have the time or inclination to make this,  you can flavour ordinary strawberry jam with .

Victoria Sandwich
Rose and Strawberry Cream Cake
Equipment

2 x 21 cm or containers

Victoria Sandwich
Rose and Strawberry Cream Cake
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Victoria Sandwich

Rose and Strawberry Cream Cake

  • Author: Tastebotanical
  • Prep Time: 60
  • Cook Time: 35
  • Total Time: 1 hour 35 minutes
  • Yield: serves 8 to 10 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This is a show-stopping cake which brings together the English summer tastes of strawberry and rose together with cream and buttery sponge.


Scale

Ingredients

For the cake:
  • 450 g butter (softened)
  • 450 g caster sugar
  • 8 eggs
  • 450 g self-raising flour
  • 7 tablespoons of milk
  • 2 teaspoons of vanilla essence
  • 1 teaspoon of rosewater
For the sandwich filling:
For the topping

Instructions

Method:  Cake

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour.
  5. Add the milk,  vanilla extract and rosewater.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers.

Method:  Filling and topping

  1. Spread the rose-flavoured strawberry jam over the top of one of your cakes.
  2. Whip the cream until it forms soft peaks.  Spread it on top of the jam.  Then place the other cake on top.
  3. Put the icing sugar in a sieve and sift it over the top of the assembled cake.
  4. Decorate the cake with Crystallised Rose Petals.
  5. In the (unlikely) event that there is any cake left over, this needs to be stored in the fridge due to the cream icing.  It will keep for a couple of days but, like all sponge cakes, it tastes better when it is freshly made.

Keywords: rose and strawberry cake, victoria sandwich, cream

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