Ricotta sponge cake: this taste will make you crazy
published on 17 September, 2019 at 10:49
Ingredients:
4 large eggs
500 gr fresh ricotta
100 grams of corn starch
100 gr sugar
Lemon peel or vanilla extract
4 large eggs
500 gr fresh ricotta
100 grams of corn starch
100 gr sugar
Lemon peel or vanilla extract
Directions:
Separate the yolks from the whites and whip them with a pinch of salt.
Whip the egg yolks with the sugar and double in volume. Stir and add the ricotta, starch and lemon zest (or vanilla). Integrate the whipped and poured egg whites into a 22 cm diameter mold and bake at 356°F (180°) for 30/40 minutes.
Separate the yolks from the whites and whip them with a pinch of salt.
Whip the egg yolks with the sugar and double in volume. Stir and add the ricotta, starch and lemon zest (or vanilla). Integrate the whipped and poured egg whites into a 22 cm diameter mold and bake at 356°F (180°) for 30/40 minutes.
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