Ricotta and Egg Whites Ring Cake is a light and tasty sweet. It is perfect for breakfast and as a snack.
This cake is light because it contains no butter; furthermore it is prepared with egg whites, the lighter part of the egg.
It is has a special dough: it is very soft, but it doesn’t tear apart. It has a good consistency. It is really delicious!
I love beginning my day with a simple but sweet breakfast: like this! If you share my love for breakfast, you have to prepare the Ricotta and Egg Whites Ring Cake!
Moreover, it is another idea to recycle the egg whites exceeding from other preparations.
Ricotta and Egg Whites Ring Cake
- 180 g of egg whites;
- 170 g of sugar;
- 30 g of icing sugar;
- 290 g of flour;
- 150 g of ricotta cheese;
- 20 ml of oil;
- 2 tsp of cocoa powder;
- 1 teaspoon of vanilla extract;
- 16 g of baking powder.
Preparing the Ricotta and Egg Whites Ring Cake
Preheat the oven to 180° C. Grease and flour a ring shaped cake pan.
Beat the egg whites (at room temperature) with an electric whisk.
When they are starting to foam, add the sugar few at time.
Beat until a firm and compact mass is obtained.
Sift together the flour and baking powder.
Add the sifted powders into the mass, little by little, using a wooden spoon with gentle movements from the bottom to the top.
In an another small bowl stir the ricotta with the oil. Add these ingredients into the previous mixture.
Pour 3/4 of the dough into the cake pan prepared. In the remaining dough, add the sifted cocoa and combine it.
Pour the cocoa mixture onto the white dough and mix it with a skewer to obtain a marble effect.
Cooking the Ricotta and Egg Whites Ring Cake
Bake the Ricotta and Egg Whites Ring Cake for about 30 minutes.
Check the cooking with a skewer: insert it into the cake and if it comes out clean, the cake is ready!
Take it out of the oven and let it cool.
Sprinkle the top with some icing sugar as needed!