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:

1. Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper.
2. Whisk egg whites until stiff peaks form, gradually adding sugar while whisking.
3. Gently fold the sifted flour, baking powder, oil, and vanilla into the egg whites.
4. Set aside 4 tbsp of batter, color it with pink food coloring, and use it to pipe hearts or dots onto the lined tray.
5. Bake these for a few minutes, then pour the rest of the batter over and bake for 15 minutes. Let it cool.
6. For the filling, blend the strawberries and raspberries until smooth, strain to remove seeds, then mix with mascarpone, ricotta, and icing sugar.
7. Spread the filling onto the cooled sponge, roll it up, and wrap it in cling film. Refrigerate for 2 hours before serving.