White Chocolate & Ricotta Cake
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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