Raspberry Ricotta Sponge Cake

Name: Raspberry Ricotta Sponge Cake
Ingredients: 150 g frozen raspberries, thawed; 2 None eggs, separated; 50 g caster sugar; 1 pinch salt; 30 g plain flour; 30 g cornflour; 1/2 tsp baking powder; 50 g icing sugar; 1 tsp vanilla extract; 250 g ricotta; 150 g whipping cream

11 ingredients

4 steps

Ingredients

150 g frozen raspberries, thawed
2 None eggs, separated
50 g caster sugar
1 pinch salt
30 g plain flour
30 g cornflour
1/2 tsp baking powder
50 g icing sugar
1 tsp vanilla extract
250 g ricotta
150 g whipping cream

Directions

1

Preheat oven to 350°F. Beat egg whites with 2 tbsp water, adding sugar and salt a little at a time. Beat until whites are stiff and sugar has dissolved. Stir in egg yolks. Gently fold in sifted flour, cornstarch and baking powder. Pour batter into a deep 8 inch springform pan and bake for 15-20 mins. Cool in pan for 15 mins, then transfer to a wire rack to cool completely.
2

Set aside 5 raspberries and mash remaining raspberries with 2 tbsp powdered sugar and vanilla extract. Set aside 3 tbsp of the puree.
3

Whip cream until stiff. Whisk remaining powdered sugar into the ricotta, then fold in whipped cream.
4

Slice cake horizontally into 3 layers. Spread base with one third of ricotta cream and half of raspberry puree. Top with a layer of cake. Spread middle layer with one third of ricotta cream and the other half of the raspberry puree. Set the top layer in place and cover with remaining ricotta cream. Decorate with reserved raspberry puree and raspberries. Refrigerate for 30 mins, then dust with powdered sugar and serve.