Gluten-Free Ricotta Cake

I came across this recipe in the May 2017 edition of ITALIA! magazine. It’s simple to make and and tastes great too. I prefer to eat it at room temperature, but it can be served cold. I ended up beating my egg whites by hand because I used my Kitchenaid stand mixer for the cheese mixture, so keep that in mind if you do not want to bring egg whites to stiff peaks by hand. The cake hada nice spongy texture that is not overly sweet with a light citrus taste. It also converted to gluten-free by substituting All Purpose Gluten- Free Flour.

Gluten- Free Ricotta Cake
24 oz Ricotta Cheese
6 large Eggs, separated
1/3 cup Gluten-Free All Purpose Flour
1 cup Super-Fine Sugar
Grated zest of  2 Oranges
Grated zest of 1 lemon
Pinch of Salt
Powdered Sugar, to dust

Preheat the oven to 350 degrees.
Place ricotta in a mixer fitted with a whisk attachment, blend until smooth. Add egg yolks, flour, 6 Tbsp. sugar, orange and lime zest and salt. Whisk to combine.
In a separate bowl, whisk egg whites on low speed until foamy. Increase speed to high and gradually add remaining sugar, whisking until stiff, glossy peaks form: this may take up to 3-4 minutes.
Gently fold one-third of the whites into the ricotta mixture using a spatula until just combined. Gently fold in the remaining whites until just combined.
Pour the mixture into a springform cake pan greased with butter and sprinkled with sugar, bake 45-50 minutes, or until the center is firm and the top is golden brown. The mixture will rise and then drop slightly during cooking.
Allow pan to cool on a wire rack for 20 minutes. Run a knife around the edge of the cake to release from the pan, then turn out and allow to cool completely before serving dusted with plenty of powdered sugar.

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