I saw the recipe while browsing mojewypieki.com at my Mum’s kitchen table a few weeks ago and only just made it yesterday, having found gooseberries in Budgens.  Funny thing, gooseberries, while growing up in Poland I was never a fan, they could be found in gardens of grandmas and aunties, but they were never special in any way. Here I have to pay nearly £2 for 200 g.

The cake is worth it, I just had 2 slices and I love it, I was a touch too stingy with sugar though.

Simple and quick sponge out of 2 eggs, whites whipped with 4 tbsps of sugar, yolks added, 35 ml of sunflower oil slowly poured in. 75 g of plain flour, 0,5 tsp of baking powder. Baked for about 20 minutes in 190 degrees.

About 250 g of gooseberries cooked with some sugar- here’s room for improvement. I left some of the fruit whole, hoping to improve the texture, didn’t want it too mushy. Mistake. The whole gooseberries didn’t get any of that sugar, they’re sharp when bitten through and they cut in the cake leaving mess. I’d say at least half a glass of sugar next time and cook them till they all fall apart. A vanilla budyn added, mixed with less than half a glass of water. It thickened the mixture immediately and it was ready to be whacked onto the sponge, hot and all.  Flattened and cooled in the fridge.

Onto that stiff whipped cream, spiked with vanilla and sweetened with icing sugar.  Butter biscuits on top and then lemon icing- just icing sugar rubbed with lemon juice. Lovely the next day, when the biscuits have softened. Very good indeed.