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Redcurrant sponge cake

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Ingredients for 8 servings:

  • 100 g sugar
  • 300 g flour
  • 140 g butter
  • 4 eggs, including the yolk
  • ½ pack of baking powder
  • 6 tbsp milk
  • 4 eggs, egg whites beaten to snow
  • 250 g powdered sugar
  • currants

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dough, cream together the butter, sugar, and egg yolks until fluffy. Fold in the flour mixed with the baking powder and the milk. Pour into a greased and floured pan. For the topping, beat the egg whites with the sugar until stiff, spread over the mixture, and sprinkle with currants. Bake in a preheated oven at 180°C for about 45 minutes.

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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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