Sponge cake with black currants

Prepare all the ingredients for making aromatic sponge cake with black currants.

Preheat the oven to 180 degrees. Then in the bowl of a food processor, beat 5 eggs, add 200 g of sugar and a pinch of salt.

Beat until the mass turns white. By this time, sugar should dissolve, and the mass itself should increase in size by 3 times. You can also use a mixer to beat ingredients.

Rub a baking dish with 20 g of butter and sprinkle it with flour. Rotate the form to distribute the flour. If it is too much, then pour the excess flour. This is called a "French shirt".

Add beaten eggs with sugar ½ tsp. baking powder and 160 g of flour to the bowl.

Grate the orange zest to taste.

Gently mix the dough with a silicone spatula until smooth. Pour the dough into the prepared form and level with a spatula.

Pour the dough into the prepared form and level it with a spatula.

Put black currants (300 g) in a bowl and sprinkle a little flour so that the juice lingers inside and the berries do not fall apart. If you use frozen berries, you do not need to defrost them first.

Pour the berries evenly over the dough. Bake the sponge cake at 180 degrees for 35 minutes. Then let it cool a bit and sprinkle with powdered sugar.