A light sponge cake with a delicious strawberry and raspberry filling. Decorate with hearts for an adorable treat this Valentine's Day.
Makes 8 Servings
Ingredients for the sponge
110g plain flour, sifted
300ml Two Chicks egg whites
50g icing sugar
50ml vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
Pink food colouring
For the filling
50g fresh strawberries
50g fresh raspberries
150g mascarpone cheese
250g ricotta cheese
50g icing sugar
Method
- Preheat oven to 180°C/160°C fan/gas mark 4.
- Line a large baking tray with greaseproof baking paper. Set aside.
- Whisk egg whites to stiff peaks. Add sugar and beat.
- Add sifted flour and baking powder to the egg whites and gently mix everything together with a spatula. Fold in oil and vanilla extract.
- Add 4 tbsp of cake batter into a small bowl. Add pink food colouring and mix.
- Transfer the cake mixture into a small piping bag. Cut the end of the piping bag and use to draw hearts and dots onto the baking paper.
- Bake for a few minutes then remove from the oven.
- Pour the remaining mixture into the tray, spread evenly a spatula, then bake for another 15 minutes. Let the cake cool down completely.
- To make the filling, wash and blend the strawberries and raspberries until smooth. Sift to remove the seeds. Blend the berries with the mascarpone, ricotta and icing sugar. Beat until combined. Spread the filling evenly on the cake.
- Roll the cake up and wrap in clingfilm to keep it's shape. Transfer to the fridge for at least 2 hours before serving.