Dive into the creamy, airy, and utterly delicious world of this Ultra-Soft Ricotta Cake, perfectly balanced with the zesty freshness of lemon and the sweet, aromatic essence of vanilla. This cake is a delightful blend of simple ingredients, creating a luxurious texture that's sure to tantalize your taste buds.
Why You'll Love This: This ricotta cake stands out for its incredibly soft and moist texture, which is achieved without the heaviness often associated with cheesecakes. The combination of lemon and vanilla offers a refreshing twist, making every bite a perfect harmony of flavors. It's simple yet sophisticated, and absolutely irresistible.
Perfect Occasion: This cake is ideal for any gathering where you want to impress without too much fuss. Perfect for spring brunches, tea parties, or as a sophisticated dessert at dinner parties. It's also wonderful for special occasions like Mother's Day, Easter, or any time you crave a slice of comfort with a touch of elegance.
Decoration Tips:
- Dust with powdered sugar for a classic, chic look.
- Garnish with thinly sliced lemon zest or a few lemon slices for a pop of color.
- A few sprigs of fresh mint or edible flowers can add a fresh, spring vibe.
- Serve with a side of whipped cream or a scoop of vanilla ice cream for extra decadence.
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup creamy white yogurt
- 4 eggs, separated
- 1/3 cup sugar, divided
- 1/3 cup cornstarch
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Directions:
- Preheat your oven to 300°F (150°C). Line an 18-20cm springform pan with parchment paper, ensuring a tight seal to prevent leaks. If necessary, wrap the outside of the pan in aluminum foil.
- In a large bowl, mix the ricotta cheese with the yogurt until well combined.
- In a separate bowl, whisk the egg yolks with a tablespoon of sugar, lemon zest, and vanilla extract. Integrate this mixture into the ricotta mixture. Stir in the cornstarch and baking powder until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form. Gently fold the egg whites into the ricotta mixture using a spatula, moving from the bottom up to keep the mixture airy.
- Pour the batter into the prepared pan. Place this pan into a larger baking dish and fill the larger dish with water until halfway up the side of the cake pan.
- Bake in a water bath at 300°F (150°C) for 30 minutes. Then, lower the temperature to 285°F (140°C) and bake for an additional 35 minutes.
- Allow the cake to cool before serving. This will help set its texture and enhance its flavors.
Enjoy this divine slice of heaven, where every bite takes you on a journey of creamy, zesty delight!