Lemon and ricotta sponge cake

A different touch? With this lemon and ricotta sponge cake you will see how you get a much juicier texture to your sponge cake and you will also provide an extra protein in addition to the eggs.

INGREDIENTS:

• 200 gr of wheat flour (you can mix it with whole wheat flour, I used half and half).
• 3 eggs
• 150 white sugar
• 120 gr butter
• 50 ml juice of lemon
• 60 gr of ricotta or ricotta cheese
• 60 gr creme fraiche or sour cream
• 1 teaspoon of baking soda
• 1 teaspoon of yeast
• Lemon peel zest
• Glaze: powdered sugar and a splash of lemon juice

RECIPE ELABORATION STEP BY STEP:

1. Leave the butter out of the refrigerator for a while, so it will be ointment, which is what butter is called when, at room temperature, it becomes soft like an ointment texture, hence its name. It is important that you choose a good quality butter and never margarine.
2. You can beat by hand or with a food processor. Put the sugar and butter in a bowl, add the lemon juice and zest and beat until well blended.
3. Add the eggs and beat until frothy, then add the ricotta and cream and beat again. It is normal that some lumps remain, because of the ricotta, which in many cases is grainy.
4. Finally, add the sifted flour and the teaspoon of baking soda and baking powder and beat again slowly to integrate all the ingredients.
5. Preheat the oven to 180 degrees. I always put fan and heat and up and down. Grease a mold, and pour the mixture.
6. Bake for approximately 30 to 35 minutes. As I often remind you, each oven is different, so prick with the tip of a knife in the center after half an hour, and if it comes out clean, it is already baked. But remember, never open the oven before 20 minutes because you will lose heat from the oven and the cake will fall or sink.

I hope you enjoyed this lemon and ricotta sponge cake I hope you enjoy it as much as I did.

I hope you liked it very much, and I remind you that on my instagram @cocinayviajes you will find tutorials in the IGTV video recipes, as well as my Gastro recommendations of restaurants, products, travels and succulent raffles!

With all my love

Mireia Alum