Fresh Strawberry Cake Recipe

YIELD: 1 - 10 inch cake roll

INGREDIENTS:

* 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





Procedure

* 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.