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