BUBBLE CAKE WITH RED CURRANT (CZECH BUBLANINA)
This bubble cake is soft and moist one baking sheet cake. Perfect for Sunday afternoon coffee or family gathering. It requires very basic ingredients and is very easy to make.
Servings: 15 bars
Calories: 205kcal
Equipment
- baking sheet or 12"x 9"
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 small lemon for zest
- 5 extra large eggs separate egg yolks from egg whites
- 1 cup (220 g) white sugar
- 5 tbsp canola oil
- 5 tbsp hot water
- 3 cups (750 ml) washed and stemmed red currant or other fruit
- 2 tbsp white sugar for topping (optional)
- 1 tbsp powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 177 C/350 F, rack positioned in the middle. Butter and flour baking sheet or glass oven-proof dish 30 x 22 cm (12′ x 9″)
- In a medium bowl, sift all-purpose flour, add 1/2 tsp of salt and grated zest from one small lemon.
- Separate the egg yolks from egg whites. Set aside the egg whites and in a large bowl, start beating egg yolks and one cup of white sugar with an electric mixer. Mix until it's white and creamy (about 5 minutes). Continue beating the egg yolks on low speed and add slowly oil and then hot water.
- In another bowl, whisk the egg whites, until soft peaks.
- Fold in egg yolk batter first half of the flour, and then fold in half of the soft peaks egg whites. Continue to fold in the second part of flour and whisked egg whites. Make sure all the whisked egg white is combined well in the batter.
- Pour the batter onto the baking sheet. Scatter randomly red currant on the top of the batter. And sprinkle two tablespoons of white sugar over the red currant.
- Bake for 30 minutes, or until the inserted toothpick comes out clean.
- Let cool the cake for 30 minutes and sprinkle with powdered sugar (optional). Cut into squares 2.5"x25" inches and serve.
Notes
Mix the egg yolks well with the sugar. It's the base of the cake, which will make the cake fluffier. The longer you beat the eggs with sugar, the better and fluffier cake it will be. I always recommend minimum of 5 minutes by electric mixer.
Red currant is less sweet and more sour fruit, this is why I used extra sugar to sprinkle the batter and the fruit before baking. I like using this method with other fruits as well, but for someone it might be to sweet. So if you aren't a fan of extra sweetness on the fruit, cut on the extra sprinkled sugar on the fruit.
Any kind of berry or stone fruit can be used in this recipe: peaches, plums,cherries, blueberries, strawberries, etc.
Frozen fruit might be used as well. Smaller fruit like blueberries or raspberries can be scattered frozen directly on the batter. But larger frozen fruit like peaches needs to be defrosted and water removed, otherwise the cake will be too saggy.