A light sponge cake is layered with a sweet and lemony yogurt and ricotta filling.
Use a 26cm springform tin. The mixing of the ingredients is crucial to the finished texture of the sponge. Using electric beaters, beat at medium speed for 1 minute and then high speed for 1–2 minutes until light and fluffy. The mixture should be very pale, almost white. * Spread mixture into the tin and smooth the top. Bang the tin on a work surface a few times to remove any air bubbles. For tortes, spread mixture a little higher at the sides. * Do not open the oven door during the first half of the baking time. * If making a torte (as shown here), it is recommended that you make the sponge cake a day ahead. Slice and fill the next day. * To make the filling, mix yogurt, ricotta, lemon juice and zest and sugar. Dissolve gelatine in a little warm water. Stir into the yogurt mixture. Finally, fold in the cream and use to fill the cake.
Flat cakes and cookies Oven temperature 200°C; middle rack; cooking time 10–15 minutes * High cakes Oven temperature 200°C; middle rack; cooking time 18–35 minutes
For a Vienna Sponge, fold 2 tbsp cooled, melted butter into the sponge mixture after adding the flour and baking powder. * For a Munich Sponge, fold 60 ml (1/4 cup) stiffly whipped cream into the sponge mixture. * For a Golden Sponge, substitute 8 egg yolks and 3–4 tbsp water for the 4 eggs. * For a Silver Sponge, substitute 8 egg whites for 4 eggs.