Ricotta and berry sponge cake

Ricotta and berry sponge cake

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The ingredient of Ricotta and berry sponge cake

  1. 4 eggs
  2. 3/4 cup caster sugar
  3. 3/4 cup self-raising flour
  4. 1/3 cup cornflour
  5. 1 tsp cream of tartar
  6. 1/2 tsp bicarbonate of soda
  7. 250g strawberries, thinly sliced
  8. 2 cups icing sugar mixture, sifted
  9. 2 passionfruit, halved
  10. 10g butter, melted
  11. 2 tbsp icing sugar mixture
  12. 250g low-fat ricotta
  13. 1 tsp vanilla extract
  14. 1/2 cup extra-light thickened cream
  15. 2 tsp finely grated yellowish-brown rind

The instruction how to make Ricotta and berry sponge cake

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease and flour two 6cm-deep, 20cm (base) round cake pans.
  2. Using an electric mixer, emphasis eggs and sugar in a medium bowl for 10 minutes or until sugar has dissolved. Transfer to a large bowl.
  3. Using a large, metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda. Divide mix together with prepared pans. Bake for 20 to 25 minutes or until sponge springs assist subsequently lightly touched. Line a wire rack behind baking paper. direction sponges, top side up, onto prepared racks to cool.
  4. Make glace icing: Place sugar in a bowl. accumulate passionfruit pulp and butter. stir up until smooth and spreadable.
  5. Make filling: insert icing sugar, ricotta, vanilla, cream and ocher yellow rind in a small bowl. campaign to combine. Place 1 sponge on the order of a plate. culmination subsequent to strawberries. progress in the same way as filling. Sandwich later remaining sponge. Top taking into account bearing in mind icing. Serve.

Nutritions of Ricotta and berry sponge cake

calories: 420.162 calories
fatContent: 9 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 74 grams carbohydrates
sugarContent: 59 grams sugar
fibreContent:
proteinContent: 10 grams protein
cholesterolContent: 135 milligrams cholesterol
sodiumContent: 352.17 milligrams sodium

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