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Currant sponge cake

updated

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Ingredients for 2 servings:

  • 300 g currants
  • 190 g butter, soft
  • 375 g sugar
  • 1 large lemon(s), peel
  • 4 large eggs, 235 g
  • 375 g yogurt 1.5% fat
  • ½ tsp baking powder
  • 450 g flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

particularly juicy due to yogurt in the dough

Beat the butter with sugar, eggs, and lemon zest until thick and creamy. Stir in the yogurt, flour, and baking powder. Fold the berries into the batter. Pour the batter into two springform pans (26 cm and 18 cm). Bake in a preheated oven at 200°C on the second rack from the bottom for 30 minutes. Let the cake cool in the pan for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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