Sponge cake with lime ricotta cream & strawberries
Discover the delightful combination of fluffy sponge cake, tangy lime ricotta cream, and fresh strawberries in this easy-to-make recipe. Perfect for any occasion, this light yet indulgent dessert is sure to impress with its vibrant flavors and simple ingredients. Indulge in a slice of heaven with every bite!
- 12 Feb 2025
- Cook time 12 min
- Prep time 25 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.83g | 5% |
| Sugar 8g | 8% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.73g | 9% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 100mg | 18% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 0.66mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.37ug | 15% |
| Vitamin C 33mg | 38% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 1.63ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 1.06mg | 10% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 180mg | 5% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.22mg | 11% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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