STRAWBERRY RICOTTA SPONGES
PREP AND COOK: 40 MINS
• 3 eggs
• ½ cup caster sugar • ½ cup self-raising
• ¼ cup cornflour
• ½ x 250g punnet strawberries, thinly sliced
• 2 tblsps shredded
• 250g fresh ricotta • 1 tblsp icing sugar
• 1 tblsp milk
• ½ tsp vanilla
• ¾ cup icing sugar
• 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.