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Strawberry sponge with passionfruit icing
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Simply divine strawberry dessert with tangy passionfruit icing atop a soft sponge cake.
Ingredients:
  • Melted butter, to grease
  • 2 egg yolks
  • 57.20 gm honey
  • 4.40 gm vanilla essence
  • 170g (3/4 cup) caster sugar
  • 5 egg whites, at room temperature
  • 0.60 gm salt
  • 190g (1 1/4 cups) plain flour
  • 2.00 gm baking powder
  • 3 large strawberries, washed, hulled, thinly sliced lengthways, to decorate
  • 250g (1 punnet) strawberries, washed, hulled, thinly sliced lengthways
  • 40.00 gm caster sugar
  • 300g low-fat fresh ricotta
  • 1.10 gm vanilla essence
  • 230g (1 1/2 cup) pure icing sugar, sifted
  • 40.00 ml canned passionfruit in syrup (John West brand)
Instructions:
  • Preheat the oven to 180°C. Grease two shallow, round 20cm cake pans with melted butter, then line the base with non-stick baking paper.
  • In a bowl, whisk together egg yolks, honey, vanilla, and half of the sugar until a ribbon trail forms when the beater is lifted.
  • Whisk egg whites and salt using an electric beater in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition until mixture is thick and glossy.
  • Gently fold in one-third of the egg white mixture into the egg yolk mixture using a large metal spoon. Combine flour and baking powder, then sift in one-third of the flour mixture and fold until just combined. Repeat with remaining egg white mixture and flour. Evenly spoon the batter into the prepared pans and bake in a preheated oven for 15-20 minutes or until a skewer comes out clean when inserted into the centers. Remove from oven, cool on wire rack for 30 minutes before serving.
  • In a large frying pan over medium heat, mix the strawberries with 1 tablespoon of sugar. Stir occasionally and cook for 5 minutes until the strawberries soften and become syrupy. Let it cool for 15 minutes before using.
  • In a food processor, blend the ricotta, vanilla essence, and remaining sugar until nearly smooth. Spread the mixture evenly on top of one sponge, then layer with cooled strawberries before placing the other sponge on top.
  • Prepare the icing by whisking together icing sugar and passionfruit until smooth and shiny. Evenly spread it over the top of the sponge cake and adorn with fresh sliced strawberries.

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