Raspberry Ricotta Sponge Cake
Ingredients
Instructions
- Preheat oven to 350°F. Beat egg whites with 2 tbsp water, adding sugar and salt a little at a time. Beat until whites are stiff and sugar has dissolved. Stir in egg yolks. Gently fold in sifted flour, cornstarch and baking powder. Pour batter into a deep 8 inch springform pan and bake for 15-20 mins. Cool in pan for 15 mins, then transfer to a wire rack to cool completely.
- Set aside 5 raspberries and mash remaining raspberries with 2 tbsp powdered sugar and vanilla extract. Set aside 3 tbsp of the puree.
- Whip cream until stiff. Whisk remaining powdered sugar into the ricotta, then fold in whipped cream.
- Slice cake horizontally into 3 layers. Spread base with one third of ricotta cream and half of raspberry puree. Top with a layer of cake. Spread middle layer with one third of ricotta cream and the other half of the raspberry puree. Set the top layer in place and cover with remaining ricotta cream. Decorate with reserved raspberry puree and raspberries. Refrigerate for 30 mins, then dust with powdered sugar and serve.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).