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!
370 gRicotta cheeseroom 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 tspbaking powder
Instructions
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.
Video
Notes
Store at room temperature for 1 day.Store in refrigerator for 4-5 days.