Easy Sponge cake with Blackcurrants

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

40 min
Category:Pastries & Sweets

Related Video

Made with

Self Raising Flour 1kg


  • 90g sugar
  • 130ml sunflower oil
  • 250ml orange juice
  • 1 sachet vanilla
  • 1 teaspoon Baking Powder
  • 340g Mitsides self-raising Flour
  • ½ can blackcurrants


Preheat oven to 180⁰C.

In a mixer, mix sunflower oil and sugar. Then, add the orange juice and mix again. Add the vanilla, flour and baking powder and mix. Coat a small round cake tin that opens on the sides, with very little oil.

Pour half the dough into the tin. Then with a spoon you place the blackcurrant in the middle of the dough pressing it down so as to hide the fruit into the mixture. Add and remaining dough mixture with a spatula and smooth out the surface to have equal amount of mixture throughout the tin. Bake in the oven for 40 minutes. To check if the cake is ready, pierce the middle of the cake with a sharp knife. It should come out clean.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email