INGREDIENTS for spongecake
3/4 cup flour
1/4 cup cornstarch
1 1/2 tsp baking powder
pinch of salt
1/4 + 1/2 cup fine cane sugar divided
3 eggs separated
1/2 cup hot water
1/2 tsp vanilla
grated rind of 1/2 lemon
PROCEDURE
1. Beat egg whites with 1/4 cup sugar until stiff peaks. Set aside.
2. Sift flour with cornstarch and baking powder and salt. Set aside.
3. Beat yolks and water until foamy. Beat in the 1/2 cup sugar until fluffy.
4. Fold yolk mixture into whites until combined.
5. Carefully fold in the flour a couple of tablespoons at a time with a gentle “over, under” motion.
6. Pour into a large wax paper lined cake pan or two smaller cake pans. (8″)
7. Bake in a preheated 180 C degree oven for 25 minutes or until top of cake(s) springs back when pressed.
8. Turn cake over onto a cooling rack. After 10 minutes remove from the pan.
9. Cover and fill with the following cream filling if desired.
CREAM FILLING
Beat 100 gr. (1 cup) of ricotta with 1/4 cup powdered sugar until smooth. Combine with 3/4 cup whipping cream that has been whipped with 2-3 tbsp powdered sugar. Fill and top the sponge cake(s)with this mixture. Top with strawberries or other berries.
