RICOTTA AND APPLE SPONGE CAKE

RICOTTA AND APPLE SPONGE CAKE: the delicious recipe to try

INGREDIENTS:

4 medium eggs
220 grams of sugar
250 gr of ricotta
240 gr of 0/00 flour
80 grams of sunflower oil
16 gr of vanilla baking powder
3 gr of vanilla powder
1 vial of rum
2 apples
1 tablespoon of sugar taken from the total weight
1 tablespoon of lemon juice

METHOD:

Slice the apples and sauté them in a pan with sugar and lemon juice.
Mix the eggs with the sugar, then add oil, ricotta, flour, sifted yeast and vanilla, rum.
Pour the mixture into the mold and add the cooked apple slices.
Bake at 175 degrees for 45 minutes.

Credit: Rita Chef Channel