Sponge cake with black currants

1. 

blackcurrant 1.1 lb (500 g)

Remove the stalks from black currants, wash them and let them drip.

2. 

flour medium 7.75 oz (220 g) • baking powder for gingerbread 1 pk

Mix the flour well with the baking powder.

3. 

egg white 6 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

4. 

egg yolk 6 pcs • sugar granulated 6.25 oz (180 g)

Whisk the egg yolks and sugar into foam.

5. 

water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml)

Add water and oil to the yolks and whip.

6. 

Add flour.

7. 

Gently fold egg whites foam into the mixture.

8. 

unsalted butter • flour medium

Pour the dough on a baking sheet (about 42x32 cm) greased with butter, sprinkled with flour and spread evenly.

9. 

Put currants on the dough.

10. 

Bake for 20 minutes at 200 °C.

11. 

powdered sugar

Sprinkle the cooling cake with sifted powdered sugar.