Sponge cake with whipped ricotta and strawberries

Happy Easter From all the MCA team.


Strawberries - sweet, juicy, nutritious and in-season at the moment, who can resist them? Here's an idea for your Easter Sunday dessert.

Ingredients for the sponge

Eggs - 4 Large eggs

Caster Sugar 200g

Self Raising Flour - 200g

Butter - 200g

Baking Powder - 2tsp

Vanilla extract - 1tsp

Lemon zested - 1


Ingredients for the filling and decoration

Ricotta - 500g

Strawberries - 500g-To be chopped and used for the filling and for decoration

The juice of an orange - 1

Lemon zested - 1

Honey - 2 tbsp


METHOD

1. Preheat the oven to 180C. You’ll need two 15cm/6inch round tins, grease the sides with butter and line the bottom of two with baking paper.

2. Add the sugar, butter, eggs, vanilla extract, lemon zest, shifted flour and baking powder into a large mixing bowl. Mix together until well combined in an electric hand mixer.

3. Divide the mixture evenly between the tins and gently smooth the surface of the cakes.


4. Bake the cakes on the middle shelf of the oven for 25 minutes or until they are golden brown. Press down gently to check, the cakes should be springy to the touch.


5. Allow cakes to cool down in tins for 5 mins, then run a knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.


6. While the cake is cooling down chop the strawberries, juice one orange, combine the two and set aside.


7. To make the whipped ricotta add the ricotta, lemon zest, and honey whip on high speed for 2-3 mins or until light and airy. Optional - pass through a sieve


8. To assemble the cake, place one cake upside down onto a plate and spread the top with the whipped ricotta and chopped strawberries. Place the other cake on top.


9. Decorate as you wish, we used some of the whipped ricotta, lemon zest, and edible Nasturtium flowers which are currently in full bloom.

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