Sponge cake with lime ricotta cream & strawberries
This sponge cake features a light and fluffy texture paired with creamy lime ricotta and fresh strawberries. It's a refreshing dessert that's perfect for any occasion, balancing sweetness and acidity beautifully.
Cook time 12 min
Prep time 25 min
Ingredients:
3 eggs2 tbsp sugar
1 cup self-raising flour
1/3 cup lime juice
2 cups strawberries
1 cup ricotta cheese
1 tbsp lime zest
1/2 tsp vanilla extract
Sponge cake with lime ricotta cream & strawberries is a delightful and zesty dessert perfect for any occasion. The fluffy sponge cake beautifully complements the creamy, tangy lime ricotta filling, and the fresh strawberries add a burst of sweetness, making it a refreshing treat for your taste buds.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large bowl, beat the eggs with an electric mixer or a whisk until thick, pale, and tripled in volume (about 5-7 minutes).
- Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
- Sift the self-raising flour into the egg mixture, gently folding it in with a spatula until just combined. Be careful not to overmix.
- Gently pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a medium bowl, combine the ricotta cheese, lime zest, lime juice, and vanilla extract. Stir well until the mixture is smooth and creamy.
- Wash the strawberries thoroughly, then hull and slice them. Set aside.
- Once the sponge cake has completely cooled, place it on a serving platter.
- Evenly spread the lime ricotta cream over the top of the cake.
- Arrange the sliced strawberries on top of the ricotta cream in an attractive pattern.
- Slice the cake and serve immediately. Enjoy the delightful combination of soft sponge cake, tangy lime ricotta cream, and fresh strawberries!
This sponge cake with lime ricotta cream & strawberries is a deliciously light and refreshing dessert that your family and friends will adore. By following these tips and steps, you can create a masterpiece that balances the richness of ricotta, the zestiness of lime, and the sweet freshness of strawberries. Enjoy every bite!
Sponge cake with lime ricotta cream & strawberries FAQ:
To check if the sponge cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is fully baked. If it has wet batter on it, continue baking for a few more minutes.
Yes, you can substitute ricotta cheese with cream cheese for a richer flavor or mascarpone for a creamier texture. If you want a lighter option, Greek yogurt can also be used.
The sponge cake can be stored at room temperature for up to 2 days, while the lime ricotta cream should be refrigerated and consumed within 3 days. Once assembled, it’s best enjoyed fresh, but it can be kept in the fridge for 1-2 days.
A 9-inch (23 cm) round cake pan is recommended for this recipe, which will ensure the cake bakes evenly and maintains its shape during cooling.
If your sponge cake deflates, it may be due to overmixing the batter or not beating the eggs long enough to incorporate enough air. Be sure to gently fold in the flour and ensure the eggs are beaten until thick and pale to maintain volume.
Cooking Tips:
- Ensure eggs are at room temperature before starting to achieve a fluffier sponge.
- Gently fold the flour into the egg mixture to preserve the airiness of the batter.
- Use freshly squeezed lime juice for the best flavor.
- Chill the lime ricotta cream in the fridge for at least 30 minutes to allow the flavors to meld.
- Choose ripe but firm strawberries for a perfect combination of sweetness and texture.
- Decorate the cake just before serving to keep the strawberries fresh and vibrant.
Nutrition Facts
6 ServingsCalories 220kcal
Protein 11g
Carbohydrates 30g
Fiber 1.83g
Sugar 8g
Fat 6g
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