Tasty sponge cake with black currants.
No. of servings
blackcurrant 1.1 lb (500 g)
Remove the stalks from black currants, wash them and let them drip.
Mix the flour well with the baking powder.
Add water and oil to the yolks and whip.
Gently fold egg whites foam into the mixture.
Pour the dough on a baking sheet (about 42x32 cm) greased with butter, sprinkled with flour and spread evenly.
Put currants on the dough.
Bake for 20 minutes at 200 °C.
Sprinkle the cooling cake with sifted powdered sugar.