White Chocolate & Ricotta Cake

White Chocolate & Ricotta Cake


  • 1 cup Pancake Mix (half of the pack quantity)
  • 2 large eggs
  • ½ cup sugar
  • 1 pinch baking soda (to add to egg whites)
  • 1 teaspoon gluten free baking powder for cakes
  • ½ cup ricotta cheese
  • 1/8 cup corn oil
  • ¼ teaspoon vanilla extract
  • 1 grated lemon peel
  • The juice of 1 lemon
  • ¼ cup white chocolate chips
  • Powdered sugar


  • Preheat the oven to 340°F
  • Take 2 bowls (one for the egg yolks and one for the whites)
  • With an electric whisk, whisk yolks with ¼ cup of sugar for approximately 7 minutes
  • Add corn oil slowly while whisking
  • Add lemon juice
  • In a separate small bowl, mix the ricotta cheese with the grated lemon peel and little by little add the mixture to yolks while continuing to whisk at low speed
  • Add vanilla extract
  • Add half of the Pancake Mix quantity (1/2 cup) and whisk manually
  • Beat egg whites with a pinch of baking soda for approximately 3 minutes and then add the rest of the sugar
  • Beat the egg whites until stiff
  • Add the egg whites to the yolks and flour mix and stir delicately
  • Add the rest of the Pancake Mix little by little, stirring the batter delicately with a spatula
  • Add sifted baking powder
  • Add white chocolate chips to batter
  • Grease a 8” baking pan and pour batter in
  • Place baking pan on the middle level of the oven and bake for approximately 45 minutes
  • Check readiness by sticking a toothpick in the center before pulling the cake out
  • Once ready, pull the cake out, let it cool and place it on a plate
  • Spread powdered sugar on top and decorated with some more chocolate chips



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