If you’ve been searching for a dessert that’s both simple and elegant, the Ricotta Self-Filling Cake is your answer. This unique cake creates its own layers during baking, giving it a creamy ricotta filling surrounded by a soft, golden sponge. Perfect for any occasion, it’s a crowd-pleaser that pairs beautifully with coffee, tea, or a glass of dessert wine.
Ingredients
- 2 cups ricotta cheese
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Ricotta Filling
In a medium bowl, combine the ricotta cheese, 1/2 cup of granulated sugar, and vanilla extract. Mix well until smooth and set aside.
Step 3: Make the Cake Batter
In a large bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until pale and creamy. Gradually add the melted butter, mixing until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Beat the Egg Whites
In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, being careful not to deflate them.
Step 5: Assemble the Cake
Pour half of the cake batter into the prepared pan, spreading it evenly. Spoon the ricotta mixture over the batter, then top with the remaining batter, ensuring the ricotta is fully covered.
Step 6: Bake
Bake the cake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Serve
Dust the cooled cake with powdered sugar before slicing. Serve on its own or with a dollop of whipped cream or fresh berries for an extra touch of indulgence.
Why You’ll Love This Cake
The Ricotta Self-Filling Cake is as delicious as it is magical. The ricotta filling sinks during baking, creating a creamy layer that contrasts beautifully with the fluffy cake. It’s an impressive dessert that’s surprisingly easy to make, making it perfect for both casual gatherings and special celebrations.
Tips for Success
- Use fresh ricotta: The quality of the ricotta cheese significantly impacts the flavor and texture of the filling.
- Fold gently: When incorporating the egg whites, use a light hand to maintain the batter’s airiness.
- Check for doneness: Ovens vary, so keep an eye on the cake as it bakes. It’s ready when the top is golden and the center is set.
Creative Variations
- Lemon Ricotta Cake: Add the zest of one lemon to the ricotta mixture for a citrusy twist.
- Chocolate Ricotta Cake: Stir in 1/4 cup of cocoa powder to the cake batter for a chocolaty version.
- Berry Swirl Cake: Add a swirl of berry compote to the ricotta layer before baking for a fruity surprise.
Serving Suggestions
- With Coffee: Enjoy a slice with your morning coffee for a sweet start to the day.
- As Dessert: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- For Brunch: Pair with fresh fruit and a mimosa for an indulgent brunch spread.
Frequently Asked Questions
- Can I make this cake ahead of time?
- Yes, the cake can be made a day in advance and stored in the refrigerator. Bring it to room temperature before serving.
- Can I use low-fat ricotta?
- Yes, but the texture may be slightly less creamy. For the best results, use full-fat ricotta.
- Can I freeze this cake?
- Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.