This month Dom and his Random Recipes challenged food bloggers to use a random number generator to pick a random cookbook off the shelf and open it randomly to a page and cook the first recipe seen when the book is opened. The random number generator landed on number 23 for me, which coincidentally was the newest book on my shelf: Stephanie Alexander & Maggie Beer’s Tuscan Cookbook.
I actually had to open the book twice before I even got a recipe to make. The book is filled to the brim with beautiful pictures of food and culture. The first two times I opened the book I was face to face with beautiful pictures, but no recipes to accompany them. On the third flip open, I was presented by the Ricotta Sponge Cake.
Unfortunately, I had to end up throwing my cake away. I’m not blaming the cookbook though, because everything in the cookbook was perfect. The problem lays with my own decision making skills in the kitchen. Rather than just buying a premade sponge cake, I decided to make my own. The problem is, I am notoriously a failure at whipping up egg whites. I don’t know why I fail as bad as I do with this, but I can try to blame it on the fact that right now it’s pretty hot out and the whites just weren’t at the right temperature. Whatever it is, my stupid sponge cake ended up tasting similar to scrambled eggs and that just turned me off horribly, so I scraped the ricotta cream into my mouth and threw the eggy cake away.
Had I just surrendered and bought the sponge cake from the grocery store to begin with, this would have been a wonderful dessert. The cream was cheesy but sweet, silky, creamy, and just utterly delicious. It was especially delicious with the blueberries I had layered on top of the cream. I ruined it though with my stupid scrambled egg failure of a cake.
I need a lesson in beating egg whites.
Ricotta Sponge Cake
1 cup ricotta
1/2 cup plain yogurt
1/2 cup heavy cream
sugar, to taste
1. In a food processor, blend the ricotta until smooth. Add the yogurt and blend until well combined with the ricotta.
2. In a mixer, beat the heavy cream until whipped cream is formed. Add sugar to taste. Fold the whipped cream into the ricotta mixture.
3. Slice a sponge cake in half. Spread the ricotta mixture on the bottom half of the cake. Place blueberries on top. Replace the top half of the cake.