Italian sponge cake

#Italian_sponge_cake #3_ingredients #no_butter #zero_added_fat #no_baking_powder #simply_chic

Ingredients

SPONGE CAKE

• 4 eggs

• 130 g flour

• 100 g caster sugar

• 1 tsp vanilla essence

• 1 pinch of salt

FILLING (optional)*

• 100 g raspberry jam

• 100 g whipping cream

• 100 g ricotta cheese

• 1 tsp confectioner sugar

• 3 strawberries

Method

1. Pre-heat oven to 170 C and grease a 6.5″ x 2.5″ cake pan with butter and line the bottom with baking paper;

2. Separate the egg yolks from the egg whites and whisk the yolks along with caster sugar and vanilla until they turn pale yellow;

3. In a separate bowl, whisk the egg whites with little salt until soft peaks form;

4. Gently fold in flour into the egg and sugar mix, 1/3 at a time, then add repeat this process with the egg whites;

5. Pour into the previously lined cake pan;

6. Bake for 40 minutes or until the top turns golden brown, then turn off the oven and leave the pan in for 5 more minutes;

7. Remove your sponge cake from the oven and let it cool for 10 more minutes. Finally remove it from the mold by turning it upside down on your hand;

8. Your sponge cake is ready! You may dust it with a little caster sugar or top it with strawberries. But if you want it to look exactly as in the picture, follow the steps below:

9. Cut the cake into two halves then spread one with jam and top it with the second half. Whip cream, ricotta cheese and sugar until soft peaks form, then pipe this frosting on your cake with the help of a pastry bag. Top with fresh strawberries right before serving. You're all done!