• 2 eggs
  • 1 egg white
  • 1/2 cup of sugar
  • 3/4 cup of all purpose flour
  • 1 tsp baking soda
  • 1/8 tsp of salt
  • 1 cup of smooth ricotta cheese
  • 1 tsp of almond extract
  • 1/2 cup powdered sugar
  • 1 2/3 cup of Ontario strawberries hulled and sliced



  1. Preheat oven to 400 degrees.
  2. Line a jelly roll pan with wax paper or parchment and lightly grease. (Get as close to a 10 1/2 in x 12 in)
  3. Beat the eggs and egg white plus sugar on high speed until it's light and foamy.
  4. Sift the flour, soda and salt into the bowl - and FOLD in lightly and quickly.
  5. Pour into the jelly roll pan and smooth out the surface. Bake approx 8 - 10 minutes- or until it springs back.
  6. Lay a sheet of wax paper , or parchment paper on a clean tea towel. Sprinkle the paper with extra sugar - if you have super fine sugar that works best. Turn the sponge cake out onto the sugared paper you prepared. Remove the lining paper (the one you used to cook with). Starting from the short end, roll up the sponge cake with the paper. I use the tea towel as a guide. Cool for 30 minutes.
  7. Mix the almond extract, ricotta and powdered sugar together. Unroll the sponge cake layer and spread with the ricotta mixture. Leave a bit of room on the far end. About 3/4 of an inch. Scatter the strawberries over the ricotta. Carefully re roll and of course peel off the paper.