Recipe – The Almost-A-Sponge Cake

Ingredients

• 1 cup unsalted butter (227g)
• 1 3/4 cups all-purpose flour (230g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup ricotta (60g)
• 1 tablespoon lemon juice
• 4 large eggs, at room temperature, beaten

Syrup (Optional)

• ½ cup icing mixture
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 160C
2. Using a grater, grate the butter (it will melt more evenly and quickly if in tine pieces) then transfer to a small saucepan then melt on the lowest heat. Leave to cool, but not to solidify.
3. Spray cake tin with oil.
4. In a medium bowl, sift together the flour, baking powder, and salt.
5. Whisk the ricotta and lemon juice together in a small cup.
6. Whisk the eggs.
7. Add the ricotta and lemon to the flour, baking powder, and salt mix.
8. Add in the eggs
9. Add in the butter
10. Beat on medium speed until very pale and fluffy, about 3-4 minutes.
11. Transfer the batter to the prepared pan. Smooth the top.
12. Bake the cake for 35-40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
13. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
14. Make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Add a dash of boiling water. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
15. Once you've turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It'll seem like a lot, but use all of the syrup. Let the cake cool.

This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.