- 3 eggs, at room temperature, separated.
- 150g (2/3 cup) caster sugar.
- 150g (1 cup) self- raising flour.
- 60ml (cup) fresh lime juice.
- 250g small strawberries.
- 1 tsp icing sugar, to dust.
- Lime ricotta cream:
- 200g fresh ricotta.
- 2 tbsp caster sugar.
- 1 tsp finely grated lime rind.
- tsp vanilla essence.
- serves 8.
- Preheat oven to 180. Line the bases of 2 round 18cm cake pans with non-stick baking paper.
- Use clean, dry electric beaters to whisk the egg whites in a medium mixing bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, and whisk until the mixture is thick and glossy. Add egg yolks and whisk until just combined.
- Sift the flour over the top of the egg mixture, pour the lime juice down the side of the bowl and use a large metal spoon to gently fold together until just combined.
- Pour the mixture evenly into the prepared pans and bake in preheated oven for 12-15 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, turn onto a wire rack and set aside until cooled.
- Meanwhile, to make the lime ricotta cream, place the ricotta, sugar, lime rind and vanilla essence in a bowl and use a wooden spoon to mix well. Cover and place in the fridge.
- Spread the lime ricotta cream over a cooled sponge layer. Hull and slice 100g of the strawberries and arrange over the ricotta cream. Place the remaining sponge layer on top and press lightly together. Top with the remaining strawberries and dust with icing sugar. Cut into wedges to serve.