Vanilla Sponge Traybake With A Light Blackcurrant Yoghurt Whip
This vanilla sponge with a light blackcurrant yoghurt whip traybake cake recipe is my current obsession for exactly that reason. It pairs a light, moist and fluffy vanilla sponge, perfectly balanced with a light mousse-like blackcurrant yoghurt whip that brings a gorgeous, tangy brightness to every bite. It’s cloud-like, vibrant, and just the thing for when you want a bake that feels sophisticated but requires none of the usual afternoon-tea faff.
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Why This Works
- Texture: A light, moist and fluffy vanilla sponge.
- Balance: The tartness of the blackcurrants cuts through the sweet vanilla.
- Topping: A mousse-like blackcurrant yoghurt whip—lighter and more refreshing than traditional icing.
- Ease: A simple traybake format, perfect for feeding a crowd.
- Alternative: to buttercream for sponge cake
Ingredients
For the sponge
- 400 g Butter (softened or margarine)
- 500 g Caster Sugar
- 4 tsp Vanilla Essence
- 6 lrg Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
Light Blackcurrant Yoghurt Whip
- 400 g Frozen Blackcurrants
- 50 g Lemon Juice (Freshly Squeezed)
- 2 tbsp Caster Sugar
- 300 g Full-fat Greek Yoghurt (Cold)
- 350 g Double Cream/Heavy Cream (Cold)
- 100 g Icing Sugar/Powdered Sugar (Sifted)
The Method: How to Achieve the Perfect Sponge and Mousse-Like Whip
The secret here is to ensure your yoghurt whip is chilled before spreading for that signature mousse-like finish.
STEP1: Grease and line your baking tray with baking paper, large enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
STEP 2: Cream the butter, sugar and vanilla essence in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
STEP 3: n a separate bowl, mix the flour and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, and then add the remaining flour.
STEP 4: Spoon the batter into your tray and smooth out evenly.
STEP 5: Bake for 50 minutes or until the sponge is cooked. Leave to cool completely.
Blackcurrant Mousse Frosting
STEP 6: First make a blackcurrant puree. Add the blackcurrants to a saucepan with the sugar and lemon juice. Cook over a medium heat for 7 minutes, stirring occasionally, until the berries are softened.
STEP 7: Press the mixture through a fine sieve over a small bowl to extract as much juice as possible. Cover with cling film and leave to cool in the refrigerator until completely cold.
STEP 8: In a electric mixer with a whisk attachment add the yoghurt, cream, icing sugar and 100g of the blackcurrant puree. Mix on low for a few seconds to combine then increase the speed to high and whisk for 2-3 minutes, or until the mixture is thick and fluffy.
STEP 9: Add generously on top of the cake and spread out evenly. Cut in squares to serve. Keep in a cake container and keep in the fridge. The whip will keep well as long as the expiry dates of the cream and yoghurt.
The Crowning Glory: Greek Yoghurt Cake Topping
While I love a classic buttercream, there are times when a sponge calls for something a little more sophisticated—and a lot more refreshing. This topping is the ultimate game-changer.
By folding vibrant blackcurrant through thick, tangy Greek yoghurt, you create a topping that is remarkably light and mousse-like. It has a sharp, berry-rich punch that cuts through the sweetness of the vanilla sponge perfectly. It’s cloud-like, elegant, and far less heavy than traditional icing, making it the perfect finish for a summer afternoon tea or a simple weekend treat.
FAQs: Tips for the Perfect Yoghurt Traybake
If you want to get ahead, you can prepare the blackcurrant puree and have your yoghurt ready, then simply whisk them together and crown your cake right before serving.
The secret lies in using a high-quality, full-fat Greek yoghurt. Avoid “Greek-style” yoghurts, which can be a little too runny; you want the thick, strained variety that holds its shape. If your yoghurt seems a bit loose, you can strain it through a piece of muslin for an hour before use to remove excess whey, ensuring that signature airy, mousse-like texture that sits proudly on top of the sponge.
Absolutely. While the tartness of blackcurrants is hard to beat, this recipe is incredibly versatile. Raspberries, blackberries, or even a sharp redcurrant compote work wonderfully. The key is to ensure your fruit element is concentrated and not too watery, so it swirls beautifully into the yoghurt without thinning it out.
Because of the fresh, mousse-like yoghurt whip, this traybake needs to be stored in the refrigerator rather than on the counter. Place it in an airtight container to keep the vanilla sponge from absorbing any “fridge flavours” and to maintain its moisture. It will stay delicious for 2–3 days, though the sponge is at its most light and fluffy on the day it’s baked.
Top tip: For the best experience, take the slices you plan to eat out of the fridge about 15–20 minutes before serving. This allows the sponge to lose its chill and return to its soft, buttery best, while the blackcurrant topping remains refreshingly cool.
Vanilla Sponge With Blackcurrant Yoghurt Whip
Equipment
Ingredients
For the sponge
- 400 g Butter (softened or margarine)
- 500 g Caster Sugar
- 4 tsp Vanilla Essence
- 6 lrg Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
Blackcurrant Yoghurt Whip
- 400 g Frozen Blackcurrants
- 50 g Lemon Juice (Freshly Squeezed)
- 2 tbsp Caster Sugar
- 300 g Full-fat Greek Yoghurt (Cold)
- 350 g Double Cream/Heavy Cream (Cold)
- 100 g Icing Sugar/Powdered Sugar (Sifted)
Instructions
- Grease and line your baking tray with baking paper, large enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Cream the butter, sugar and vanilla essence in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, and then add the remaining flour.
- Spoon the batter into your tray and smooth out evenly.
- Bake for 50 minutes or until the sponge is cooked. Leave to cool completely.
Blackcurrant Yoghurt Whip
- First make a blackcurrant puree. Add the blackcurrants to a saucepan with the sugar and lemon juice. Cook over a medium heat for 7 minutes, stirring occasionally, until the berries are softened.
- Press the mixture through a fine sieve over a small bowl to extract as much juice as possible. Cover with cling film and leave to cool in the refrigerator until completely cold.
- In a electric mixer with a whisk attachment add the yoghurt, cream, icing sugar and 100g of the blackcurrant puree. Mix on low for a few seconds to combine then increase the speed to high and whisk for 2-3 minutes, or until the mixture is thick and fluffy.
- Add generously on top of the cake and spread out evenly. Cut in squares to serve. Keep in a cake container and keep in the fridge. The whip will keep well as long as the expiry dates of the cream and yoghurt.