This light, airy sponge cake is filled with a luscious strawberry and raspberry mixture, making it a sweet treat for Valentine’s Day. Decorated with heart-shaped patterns, it’s perfect for sharing.
Servings: 8
For the Sponge:
- 110g sifted plain flour
- 300ml egg whites (Ovolite)
- 50g icing sugar
- 50ml vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pink food coloring
For the Filling:
- 50g fresh strawberries
- 50g fresh raspberries
- 150g mascarpone cheese
- 250g ricotta cheese
- 50g icing sugar
Instructions:
- Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper.
- Whisk egg whites until stiff peaks form, gradually adding sugar while whisking.
- Gently fold the sifted flour, baking powder, oil, and vanilla into the egg whites.
- Set aside 4 tbsp of batter, color it with pink food coloring, and use it to pipe hearts or dots onto the lined tray.
- Bake these for a few minutes, then pour the rest of the batter over and bake for 15 minutes. Let it cool.
- For the filling, blend the strawberries and raspberries until smooth, strain to remove seeds, then mix with mascarpone, ricotta, and icing sugar.
- Spread the filling onto the cooled sponge, roll it up, and wrap it in cling film. Refrigerate for 2 hours before serving.
