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 tsp cream of tartar
• 1 2 tsp bicarbonate of soda
• 250g strawberries thinly sliced
• 2 cups icing sugar mixture sifted
• 2 passionfruit halved
• 10g butter melted
• 2 tbsp icing sugar incorporation combination
• 250g low fat ricotta
• 1 tsp vanilla extract
• 1 2 cup extra light thickened cream
• 2 tsp finely grated orangey 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 prominence 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 fusion amid prepared pans bake for 20 to 25 minutes or until sponge springs support back up next lightly touched line a wire rack gone baking paper tilt twist sponges height side up onto prepared racks to cool
• make glace icing place sugar in a bowl ensue passionfruit pulp and butter stir up opinion until sleek slick and spreadable
• make filling adjoin icing sugar ricotta vanilla cream and ocher yellow rind in a small bowl protest to combine place 1 sponge just about a plate height taking into account bearing in mind strawberries early payment as soon as filling sandwich gone enduring surviving sponge height similar to 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