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Ricotta and berry sponge cake
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 4 eggs
  • 161.25 gm caster sugar
  • 112.50 gm self-raising flour
  • 42.90 gm cornflour
  • 2.50 gm cream of tartar
  • 1.25 gm bicarbonate of soda
  • 250g strawberries, thinly sliced
  • 300.00 gm icing sugar mixture, sifted
  • 2 passionfruit, halved
  • 10g butter, melted
  • 24.00 gm icing sugar mixture
  • 250g low-fat ricotta
  • 126.25 gm extra-light thickened cream
  • 2 tsp finely grated orange rind
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease and flour two 6cm-deep, 20cm round cake pans.
  • Beat eggs and sugar together until the sugar has dissolved using an electric mixer. Transfer the mixture to a large bowl.
  • Gently combine sifted flours, cream of tartar, and bicarbonate of soda into the mixture using a large metal spoon. Spread the batter evenly between the prepared pans. Bake for 20 to 25 minutes until the sponge bounces back when touched lightly. Place a wire rack lined with baking paper. Flip the sponges onto the racks to cool with the top side facing up.
  • Prepare your glace icing by combining sugar, passionfruit pulp, and butter in a bowl. Mix together until you achieve a smooth and spreadable consistency.
  • Prepare the filling by mixing icing sugar, ricotta, vanilla, cream, and orange rind in a small bowl until well combined. Place one sponge on a plate, add strawberries on top, spread the filling over them, then sandwich with the remaining sponge. Finish by topping with icing before serving.

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