Gluten-free Blackcurrant cake

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

A cake that requires a little patience, because layering a sponge with jelly will not be easy for everyone. However, the combination of sponge cake, butter icing and black currant jelly will charm every guest.‍



6 Eggs (65g each)

220g ( 1 cup) Caster sugar

220g (1 1/2 cup) Cornflour, sifted twice

2 tsp vanilla extract

1 jar (200g) blackcurrant jam

8 tsp clear jelly powder

For buttercream frosting:

115 g unsalted butter

180 g powdered sugar

1tbsp heavy cream

1/2 tsp vanilla extract

THE how to make


1. Preheat oven to 180C.

2. Grease with butter or cooking spray, 20cm cake baking tray; line base with baking paper.

3. Beat eggs with 2 tsp vanilla extract at medium-high speed for about 10 minutes or until thick and creamy.

4. Gradually add sugar, beat until sugar is dissolved, between additions use medium speed.

5. Sieve in the cornflour little by little and fold well in with a rubber spatula.

6. Pour mixture into the baking tray and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.

7. Turn sponge onto a wire rack to cool.

8. Cut sponge into three even portions

9. Make buttercream frosting:

  • 1/2 cup (115 grams) unsalted butter (softened)
  • 1.5 cups (180 grams) powdered sugar
  • 1 tablespoons heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Tiny pinch of salt
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
  • Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
  • Add the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.

10.Spread thin layer of buttercream frosting on each slice of sponge

11. Dissolve 8 tsp clear jelly powder in 1/2 l water

12. Blend dissolved clear jelly with 1 jar blackcurrant jam

13. Pour blackcurrant jelly between layers of sponge, on the buttercream side (when is starting to thicken, otherwise, the sponge will absorb it).

14. I have used rectangle bread baking tray to layer sponge with jelly as it was easier to hold it in one place.

Gluten-free Blackcurrant cake

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