I’ve tried experimenting by making some new recipes from scratch before, but none as unique, elaborate or successful as what I’m about to share with you. This recipe, I would describe as a nice cross between a cheesecake, pancake and sponge cake. I flavoured mine with blueberries, but they could probably be substituted with other ingredients as you see fit (much in the same way muffins have different fillings). That’s why I’m naming this Blueberry Foam Cake. It’s actually rather delicious, if I do say so myself! So, onto the recipe…
1 sheet short crust pastry
300g ricotta cheese
100g white chocolate spread
1/2 cup plain flour
4 egg whites
4 tblsp caster sugar
1 cup frozen blueberries
1. Preheat oven to 180°C Line a large spring-ringed cake tin with pastry, making sure it only covers the bottom of the pan. Cover with baking paper and fill with rice. Heat in oven for 10-20 mins.
2. Meanwhile, whisk 2 eggs in a large bowl. Add in ricotta and white chocolate, and beat with electric mixer until runny. Sift in flour, then beat in until mixed well and thick. Set aside.
3. Using an electric mixer, beat egg whites and 1 tblsp sugar, adding more sugar every so often, until white and fluffy.
4. Fold egg white mixture into batter in batches until finished. Then fold in blueberries.
5. Remove rice and baking paper from pastry. Pour batter onto pastry, and bake in oven for 30-40 minutes until lightly browned.
6. Remove cake-tin ring. Cut into pie-shaped pieces and serve hot – plain, or with cream or ice-cream.
Serves ~ 10