This fresh strawberry cake recipe is part of my ricotta cheese recipes collection. It's one of those Italian cakes that uses a subtle almond flavor (very traditional), ricotta cheese (very traditional) and relies on a fresh ingredient. And in this case it's strawberries. (Not really sure what would happen if you tried frozen strawberries.)
I'm not a big fan of fat free dairy products, so I only use a whole milk ricotta, because it is firm. But if you really really really HAD to use a skim or low fat ricotta - make sure you drain it for awhile. Than pat with paper towels before you start working it in.
This is a simple two step cake process. I'm not saying it's one of those easy cake recipes , and that's only because the sponge cake roll isn't always a 'cake walk'. But it is only a two step process:
It's a great way to use fresh strawberries when they are in season and you are scrapping for some original desserts other than short cake or strawberries and cream. If you had any questions I answered a few in the below.
I hope you give a try and thank you for stopping by -
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* 2 eggs
* 1 egg white
* 1/2 cup of sugar
* 3/4 cup of all purpose flour
* 1 tsp baking soda
* 1/8 tsp of salt
* 1 cup of smooth ricotta cheese
* 1 tsp of almond extract
* 1/2 cup powdered sugar
* 1 2/3 cup of strawberries hulled and sliced
* Preheat oven to 400 degrees.
* Line a jelly roll pan with wax paper or parchment and lightly grease. (Get as close to a 10 1/2 in x 12 in)
* Beat the eggs and egg white plus sugar on high speed until it's light and foamy.
* Sift the flour, soda and salt into the bowl - and FOLD in lightly and quickly.
* Pour into the jelly roll pan and smooth out the surface.
* Bake approx 8 - 10 minutes- or until it springs back.
* Lay a sheet of wax paper , or parchment paper on a clean tea towel.
* Sprinkle the paper with extra sugar - if you have super fine sugar that works best.
* Turn the sponge cake out onto the sugared paper you prepared.
* Remove the lining paper (the one you used to cook with)
* Starting from the short end, roll up the sponge cake with the paper. I use the tea towel as a guide.
* Cool for 30 minutes.
* Mix the almond extract, ricotta and powdered sugar together.
* Unroll the sponge cake layer and spread with the ricotta mixture.
* Leave a bit of room on the far end. About 3/4 of an inch.
* Scatter the strawberries over the ricotta.
* Carefully re roll and of course peel off the paper.
* Trim the ends for a nice photo shot or presentation.
* I'd estimate your total time involved would be about
I'm really not sure. My intention on sharing this recipe was to help those of us out who buy more strawberries than we can eat before they rot - thus the a FRESH strawberry cake recipe. I've never tried this with frozen. So I can't really give any sound advice on that.
I don't see why not. Just leave out the egg yolks. Now, I'm not sure how that will roll up for you. So I would maybe cut the angel food cake and layer it, putting the filling between layers. It worth experimenting with. And if you try it - let me know how it turns out. Facebook me and tell me.
I'd advise against it. You could possible tear the cake as you spread it. The jelly roll isn't that thick or strong. We just don't use cream cheese that much in Italian dessert recipes. We use it in our baked cheesecake recipes, but not much in other desserts. Sorry that's not a straight up answer. But if I have to give a straight up answer - I'd say don't swap it out. Besides ricotta is on of our traditional ingredients. You wanna stay traditional with this, right?
I must admit I have wanted to. But my guests or family were specifically requesting a fresh strawberry cake recipe. Like fresh. Unadulterated. Not a lot of stuff fancy and frilly added. I felt if I added sauce I wouldn't be baking them what they wanted. BUT I do have a wonderful lemon sauce recipe that I think would work well poured over this.
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