In theKITCHEN

STRAW­BERRY RI­COTTA SPONGES

that's life (Australia) - - In The Kitchen -

MAKES 12

PREP AND COOK: 40 MINS

• 3 eggs

• ½ cup caster sugar • ½ cup self-rais­ing

flour

• ¼ cup corn­flour

• ½ x 250g pun­net straw­ber­ries, thinly sliced

• 2 tblsps shred­ded

co­conut

RI­COTTA FILL­ING

• 250g fresh ri­cotta • 1 tblsp ic­ing sugar

mix­ture

• 1 tblsp milk

• ½ tsp vanilla

essence

IC­ING

• ¾ cup ic­ing sugar

mix­ture

• Pink food colour­ing

1 Grease a 12-hole muf­fin pan (⅓-cup ca­pac­ity). Line base of each hole with a round of bak­ing pa­per.

2 Beat eggs and sugar in a small bowl of an elec­tric mixer for about 10 min­utes, or un­til thick and pale. Sift com­bined flours over egg mix­ture. Use a whisk to gen­tly fold un­til just com­bined. Spoon evenly into pan holes.

3 Cook in a mod­er­ate oven (180°C) for about 12 min­utes, or un­til golden and sponges spring back when gen­tly pressed in the cen­tre. Stand in pan for 2 min­utes. Then us­ing a round bladed knife, gen­tly loosen edges. Trans­fer sponges to a wire rack to cool.

4 To make fill­ing, beat all in­gre­di­ents in same clean bowl of an elec­tric mixer un­til creamy.

5 To as­sem­ble, split sponges in half hor­i­zon­tally. Ar­range straw­ber­ries over cut side of bases. Spoon over ri­cotta fill­ing. Re­place tops.

6 To make ic­ing, place sugar in a small bowl. Stir in enough wa­ter (about 3 tsps) to make a smooth ic­ing. Tint with colour­ing. Spoon ic­ing over sponges. Sprin­kle with co­conut. Stand for 5 min­utes, or un­til ic­ing is set.

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