Ricotta And Berry Sponge Cake

The ingredient of Ricotta And Berry Sponge Cake

• 4 eggs
• 3 4 cup caster sugar
• 3 4 cup self raising flour
• 1 3 cup cornflour
• 1 teaspoon cream of tartar
• 1 2 teaspoon bicarbonate of soda
• 250g strawberries thinly sliced
• 2 cups icing sugar mixture sifted
• 2 passionfruit halved
• 10g butter melted
• 2 tablespoons icing sugar mixture
• 250g low fat ricotta
• 1 teaspoon vanilla extract
• 1 2 cup extra light thickened cream
• 2 teaspoons finely grated orange rind

The Instruction of ricotta and berry sponge cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease and flour two 6cm deep 20cm base round cake pans
• using an electric mixer beat eggs and sugar in a medium bowl for 10 minutes or until sugar has dissolved transfer to a large bowl
• using a large metal spoon fold in sifted flours cream of tartar and bicarbonate of soda divide mixture between prepared pans bake for 20 to 25 minutes or until sponge springs back when lightly touched line a wire rack with baking paper turn sponges top side up onto prepared racks to cool
• make glace icing place sugar in a bowl add passionfruit pulp and butter stir until smooth and spreadable
• make filling combine icing sugar ricotta vanilla cream and orange rind in a small bowl stir to combine place 1 sponge on a plate top with strawberries spread with filling sandwich with remaining sponge top with icing serve

Nutritions of Ricotta And Berry Sponge Cake

calories: 420 162 calories
calories: 9 grams fat
calories: 5 grams saturated fat
calories: 74 grams carbohydrates
calories: 59 grams sugar
calories: n a
calories: 10 grams protein
calories: 135 milligrams cholesterol
calories: 352 17 milligrams sodium
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calories: nutritioninformation