Incredibly rich and moist, this easy Ricotta Cake comes together with few ingredients and it's loaded with chocolate chips!Thanks to the whipped egg whites, the cake texture is airy and fluffy like a souffle.The generous amount of Ricotta cheese gives moisture and all the fat this cake needs: no oil and butter is needed in this recipe.The sugar amount is very balanced thanks to the irresistible chocolate chips that gives extra sweetness to the cake.
110 g(1/2 cup)caster sugar or granulated white sugar
1 tspvanilla extract
500 g(17,5 oz)Ricotta cheeseroom temperature; or other similar cream cheese if you can't find Ricotta
55 g(1/2 cup)cornstarch
1/4 tspbaking powder
90 g(1/2 cup)chocolate chips
Instructions
In a large bowl place the egg whites and start whipping with a hand or stand mixer.
When starts to white foamy, add in three times about 60 g (1/4 cup) of the caster sugar and keep on mixing until stiff peaks. Set aside.
In a large bowl place the egg yolks, vanilla extract, the remaining caster sugar (50 g-4 tbsp) and mix for few minutes with a hand mixer until thick and pale.
Incorporate Ricotta cheese without overmixing.
Sift in cornstarch, baking powder and mix just until combined.
Gently fold with a spatula about 1/4 of the whipped egg whites into the yolks mix; then add the yolk mix into the remaining egg whites, add chocolate chips, and gently fold until combined. Don't overmix to avoid deflating the batter.
Place the batter into a lined 17cm-7inch springform pan.
Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 45 minutes or until a toothpick comes out clean.
Cool down in the pan for about 20 minutes before unmold it and cool down completely onto a wire rack.
Video
Notes
Store at room temperature for 1 day or in refrigerator for up to one week.