Author Notes
Categories: Kids, Vegetarian
This cake is simple to make and delicious. I have had the recipe a long time but can no longer remember the source. —woo wei-duan
Ingredients
-
175 grams
butter, room temperature
-
175 grams
caster sugar
-
3
extra large eggs (200 grams), carefully separate the white from the yolk and keep in sepa-rate containers covered with cling film until room temperature
-
3
lemons, zested
-
250 grams
ricotta
-
120 grams
cake or 00 flour
-
10 grams
baking powder
-
1 pinch
salt
Directions
-
Heat oven to 180 C or 160 C if using a fan.
-
Beat butter and sugar together until fluffy.
-
Add the egg yolks mixing well after adding each one.
-
Add the lemon zest and ricotta to the butter/sugar mixture and mix well.
-
In a separate very clean bowl (you can rub a cut lemon on the surface of the bowl to ensure there is no leftover residue), beat egg whites to stiff peaks.
-
Add a spoonful of the egg white to the ricotta mixture and incorporate.
-
Fold the rest of the egg whites into the ricotta mixture.
-
Fold the flour, baking powder, and salt into this mixture.
-
Pour into the pan.
-
Bake 35 minutes or until risen, firm to touch, and golden brown.
-
Remove from the oven and cool 1 hour in the tin before removing. Dust with icing sugar before serving.
See what other Food52ers are saying.