Ricotta and berry sponge cake

Recipe by Liz Macri
Ingredients Nutrition
 4 eggs
 3/4 cup caster sugar
 3/4 cup self-raising flour
 1/3 cup cornflour
 1 teaspoon cream of tartar
 1/2 teaspoon bicarbonate of soda
 250g strawberries, thinly sliced
Glace icing
 2 cups icing sugar mixture, sifted
 2 passionfruit, halved
 10g butter, melted
Ricotta filling
 2 tablespoons icing sugar mixture
 250g low-fat ricotta
 1 teaspoon vanilla extract
 1/2 cup extra-light thickened cream
 2 teaspoons finely grated orange rind

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease and flour two 6cm-deep, 20cm (base) round cake pans.

Step 2
Using an electric mixer, beat eggs and sugar in a medium bowl for 10 minutes or until sugar has dissolved. Transfer to a large bowl.

Step 3
Using a large, metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda. Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top side up, onto prepared racks to cool.

Step 4
Make glace icing: Place sugar in a bowl. Add passionfruit pulp and butter. Stir until smooth and spreadable.

Step 5
Make filling: Combine icing sugar, ricotta, vanilla, cream and orange rind in a small bowl. Stir to combine. Place 1 sponge on a plate. Top with strawberries. Spread with filling. Sandwich with remaining sponge. Top with icing. Serve.

Source: taste


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Cake Magazine: Ricotta and berry sponge cake
Ricotta and berry sponge cake
Cake Magazine
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