Sometimes the simplest bakes are the best. A light and fluffy gooseberry cake topped with a little crumble and a dusting of icing sugar… perhaps a little old-fashioned, but still absolutely delicious :). Highly recommended!
Ingredients for the fluffy gooseberry cake:
- 140 g butter
- 160 g caster sugar
- 4 large eggs, separated
- 200 g plain flour
- 90 g sour cream
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 700 g gooseberries
All the ingredients should be at room temperature.
Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla extract and mix again (the batter may look curdled at this stage, but this will not affect the finished cake). Add the sour cream, then the sifted flour and baking powder. Fold together with a spatula just until combined. In a separate bowl, whisk the egg whites until stiff peaks form and gently fold them into the batter.
Line a 22 x 33 cm baking tin with baking paper (the cake will not be very tall). Spread the batter evenly into the tin. Scatter the gooseberries over the top, then sprinkle with the crumble topping.
Bake at 175°C for about 40 minutes, or longer if necessary, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Ingredients for the crumble topping:
- 90 g plain flour
- 50 g sugar
- 8 g vanillin sugar
- 60 g butter, melted
Mix the flour with the sugar and vanilla sugar. Pour over the hot melted butter and mix with a fork until crumbs form.
Enjoy!
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