Name: Strawberry and ricotta sponge cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 2 eggs; 1/2 cup (110g) caster sugar; 1/3 cup (35g) cornflour; 1 1/2 tablespoon custard powder; 1/2 teaspoon cream of tartar; 1/4 teaspoon bicarbonate of soda; 1 1/2 cup (300g) low-fat ricotta; 250 gram strawberries, hulled, sliced; icing sugar, to dust

Ingredients

2 eggs

1/2 cup (110g) caster sugar

1/3 cup (35g) cornflour

1 1/2 tablespoon custard powder

1/2 teaspoon cream of tartar

1/4 teaspoon bicarbonate of soda

1 1/2 cup (300g) low-fat ricotta

250 gram strawberries, hulled, sliced

icing sugar, to dust

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease a deep 20cm cake pan with cooking oil spray. Sprinkle with flour; shake out excess.

2.Using an electric mixer, beat eggs and 1/3 cup sugar in a small bowl 5 minutes, until thick and pale.

3.Sift cornflour, custard powder, cream of tartar and bicarbonate of soda over a sheet of baking paper. Sift again over egg mixture; fold gently through.

4.Spoon into prepared pan; bake 20-25 minutes. Turn out onto a wire rack lined with baking paper. Set aside to cool.

5.Meanwhile, using an electric mixer, beat ricotta and remaining sugar until smooth.

6.Split cake and fill with ricotta mixture and strawberries. Dust with sifted icing sugar. Cut into wedges and serve.

Antioxidants in berries protect body cells from damage by free radicals, which cause oxidation – a process that is thought to contribute to ageing and disease.
Note

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Ingredients

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