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Sponge cake with lime ricotta cream & strawberries
Sponge cake with lime ricotta cream & strawberries
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Ingredients:
  • Melted butter, for greasing
  • 3 large eggs, at room temperature, separated
  • 140g (2/3 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 60mls (1/4 cup) fresh lime juice
  • 250g (1 punnet) small strawberries
  • 3.00 gm icing sugar, for dusting lime ricotta cream
  • 200g fresh ricotta
  • 40.00 gm caster sugar
  • 1 tsp finely grated lime rind
  • 2.20 gm vanilla essence
Instructions:
  • Preheat your oven to 180°C. Lightly grease 2 shallow round 18cm cake pans with melted butter and line the bases with non-stick baking paper.
  • Whisk egg whites in a clean medium bowl with electric beaters until soft peaks form. Gradually whisk in sugar, 1 tablespoon at a time, until thick and glossy. Gently whisk in egg yolks until just combined.
  • Sift the flour onto the egg mixture, drizzle the lime juice around the edge of the bowl, then gently fold together using a large metal spoon until just combined.
  • Evenly distribute the mixture into the greased pans. Bake in the preheated oven for 12-15 minutes or until light golden and a skewer inserted into the center comes out clean. Remove from the oven, flip onto a wire rack, and cool to room temperature.
  • For the lime ricotta cream, simply mix ricotta, caster sugar, lime zest, and vanilla extract in a bowl until well combined. Chill in the fridge until ready to use.
  • Smooth the zesty lime ricotta cream onto the cooled sponge layer. Next, prepare 100g of strawberries by hulling and slicing them, then artfully place them over the ricotta cream. Gently place the other sponge layer on top and press down. Top with the rest of the strawberries and finish with a light dusting of icing sugar. Slice into wedges for serving.

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