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How to make Strawberry sponge with passionfruit icing

Yield = 8
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • Melted butter, to grease
  • 2 egg yolks
  • 2 tablespoons honey
  • 1 teaspoon vanilla essence
  • 170g (3/4 cup) caster sugar
  • 5 egg whites, at room temperature
  • 1/4 teaspoon salt
  • 190g (1 1/4 cups) plain flour
  • 1/2 teaspoon baking powder
  • 3 large strawberries, washed, hulled, thinly sliced lengthways, to decorate

filling

  • 250g (1 punnet) strawberries, washed, hulled, thinly sliced lengthways
  • 2 tablespoons caster sugar
  • 300g low-fat fresh ricotta
  • 1/4 teaspoon vanilla essence

icing

  • 230g (1 1/2 cup) pure icing sugar, sifted
  • 2 tablespoons canned passionfruit in syrup (John West brand)

Method

  • Step 1 Preheat oven to 180°C. Brush 2 shallow, round 20cm (base measurement) cake pans with melted butter to grease. Line the base of the pans with non-stick baking paper.
  • Step 2 Combine egg yolks, honey, vanilla and half the sugar in a bowl. Use an electric beater to beat until a ribbon trail forms when beater is lifted.
  • Step 3 Use a clean, dry electric beater to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, whisking between each addition until mixture is thick and glossy.
  • Step 4 Use a large metal spoon to gently fold a third of the egg white mixture into the egg yolk mixture. Combine the flour and baking powder. Sift a third of the flour mixture into the egg yolk mixture and fold until just combined. Repeat with remaining egg white mixture and flour. Spoon evenly into the prepared pans and bake in preheated oven for 15-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.
  • Step 5 Meanwhile, to make the filling, combine the strawberries and 1 tablespoon of sugar in a large frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until strawberries soften and are syrupy. Set aside for 15 minutes to cool.
  • Step 6 Combine the ricotta, remaining sugar and vanilla essence in the bowl of a food processor, and process until almost smooth. Use a spatula to spread the filling evenly over the top of one of the sponges. Spoon over the cooled strawberries and top with the remaining sponge.
  • Step 7 To make the icing, combine icing sugar and passionfruit in a medium bowl until smooth and glossy. Spread evenly over the top sponge. Decorate with sliced strawberries.