1. Prepare the Cake Batter:
Beat the Eggs and Sugar:
In a large mixing bowl, beat the 4 eggs and 170 g sugar until the mixture is light and fluffy. This will help incorporate air into the batter, making the cake light and airy.
Add the Wet Ingredients:
Add 75 ml vegetable oil and 150 ml warm water to the egg and sugar mixture. Mix until smooth.
Combine the Dry Ingredients:
In a separate bowl, sift together 280 g flour and 2 teaspoons baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
2. Prepare the Ricotta Filling:
Mix the Ricotta Filling:
In a separate bowl, combine 1 egg, 300 g ricotta, 30 g flour, and 50 g powdered sugar. Stir until smooth and creamy.
Add the Blueberries:
Gently fold the 200 g blueberries into the ricotta mixture. Be careful not to break the berries.
3. Assemble the Cake:
Prepare the Baking Pan:
Grease a 27×18 cm (10×7 inches) baking pan and line it with parchment paper.
Layer the Cake and Filling:
Pour the prepared cake batter into the bottom of the baking pan, spreading it evenly. Then, spoon the ricotta and blueberry mixture over the top of the cake batter. Use a spatula to spread the filling evenly, but don’t worry if it swirls into the batter slightly.
