Sponge cake with sour cherry jam

1. 

egg white 5 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

2. 

egg yolk 5 pcs • sugar granulated 4.25 oz (120 g)

Whisk the egg yolks and sugar into foam.

3. 

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

Add water and oil.

4. 

flour medium 6.25 oz (180 g) • baking powder for gingerbread 1 pk

Add flour with baking powder into the dough and finally stir in egg whites snow.

5. 

unsalted butter • flour medium

Grease the cake mold with butter and sprinkle with flour. Pour in the dough.

6. 

Bake for 15 minutes at 200 °C.

7. 

sour cherry jam 5.25 oz (150 g) • water 2 tbsp (30 ml)

Mix the sour cherry jam with a little water so that you get a relatively thin jam consistency. Spread it irregularly to the base.

8. 

After, let the jam soak in for about 20 minutes.

9. 

You can serve!