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ricotta cake
ricotta cake


This Ricotta Cake is soft and fluffy like a pillow: it looks like a soufflè! Made without flour, it's a gluten-free cake than everyone can enjoy.
Made with only 5 main ingredients this cake is inscredibly moist and melt in your mouth. It features no fat (no oil, no butter!), it's a gluten-free cake so it's perfect for celiac people, and it's pretty low calorie too.
Since the cake is very light, I suggest to not skip the flavoring: I've used vanilla and lemon zest that perfectly matches with Ricotta cheese, but you can also use orange zest or skip the zest and increase the vanilla amount.
Perfect served at room temperature or chilled in refrigerator during the hot season, everybody will love it!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Italian
Servings 8 Servings
Calories 180 kcal


  • 4 eggs medium-large at room temperature
  • 120 g (1/2 cup) sugar
  • 1 tsp vanilla extract
  • The zest from about 1/2 or 1 lemon
  • 370 g Ricotta cheese room temperature; you can subsitute Ricotta with another type of cream cheese you can easily find in your Country or with plain yogurt too.
  • 55 g (1/2 cup+1 btsp) cornstarch
  • 1/4 tsp baking powder


  • In 2 large bowls separate the egg whites and the egg yolks.
  • Whip the egg whites with a hand mixer: when it starts to white foamy add in three steps 50 g (1/4 cup) of sugar. Whip until stiff peaks. Set aside.
  • In the egg yolks add 70 g (1/3 cup) sugar, vanilla, lemon zest and beat until get a thick and pale mix (at least 4 minutes with a hand mixer).
  • Add Ricotta cheese and incorporate it at low speed mixing for few seconds just until combined.
  • Sift in cornstarch, baking powder and beat at low speed mixing for few seconds just until combined: do not overmix!
  • Gently fold in few steps with a spatula the egg whites into the yolk mix. Be gentle and pay attention to not deflat the egg whites.
  • Place the batter into a 18cm-7inch springform pan lined with parchment paper making high sides with the paper.
  • Place the cake pan into a slightly larger baking pan, then into a large baking sheet where you will pour some hot boiling water.
  • Bake in waterbath in preheated oven (no fan, up+bottom heat) at 160°C-320°F for 60 minutes.
  • Cool down the cake for at least 30-40 minutes before unmold it and unwrap it from the parchment paper.
  • You can serve it sprinkled with powdered sugar, with fresh fruits or simple as it is.



Store at room temperature for 1 day.
Store in refrigerator for 4-5 days.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

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ricotta cake

Be gentle when you mix the whipped egg whites and the yolk mix: you have to fold it using a spatula and not an electric mixer or a whisk to avoid deflating the whipped eggs.

If you can’t find Ricotta cheese, you can substitute it with a cream cheese you can easily find in your Country or with unsweetened yogurt or Greek yogurt too!

ricotta cake

Don’t forget to line your springform pan with parchment paper so the cake will be easy to unmod and it won’t deflat.

ricotta cake

This cake is very easy and simple to make and it only features 5 main ingredients, but it’s very important to use flavoring too and do not skip it! The cake is mostly made by eggs and Ricotta cheese and it could taste a bit too much of eggs if you don’t add any flavoring.

I’ve used vanilla paste (vanilla extract works great too!) and lemon zest. You can substitute lemon zest with orange zest. If you don’t like lemon and orange, you can skip them and add one extra tsp of vanilla.