In theKITCHEN

STRAWBERRY RICOTTA SPONGES

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.