Sponge cake with black currants
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151Tasty sponge cake with black currants.
recipe,photo-recipe,blackcurrant,Pastry
Pastry
Ingredients
Ingredients
| baking powder for gingerbread | 1 ?? | pk kcal | 1 | pack | |
| blackcurrant | 1.1 180 | lb kcal | 500 | grams | |
| egg white | 6 101 | pcs kcal | 6 | pieces | |
| egg yolk | 6 342 | pcs kcal | 6 | pieces | |
| flour medium | 7.75 784 | oz kcal | 220 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| powdered sugar | 0 ?? | kcal | 0 | ||
| salt | 1 0 | pinch kcal | 1 | pinch | |
| sugar granulated | 6.25 724 | oz kcal | 180 | grams | |
| sunflower oil | 6.75 899 | tbsp kcal | 100 | milliliters | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 6.75 0 | tbsp kcal | 100 | milliliters |
Recipe
2.
flour medium 7.75 oz (220 g) • baking powder for gingerbread 1 pk
Mix the flour well with the baking powder.
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.
Bon appetit!
