Ricotta Cakes

    55 minutes

    These mini cakes replace butter with ricotta cheese and use only the egg whites, making them light and fluffy. A nice way to use up leftover egg whites!

    2 people made this

    Makes: 8 small cakes

    • 8 or 9 egg whites
    • 150g icing sugar
    • 300g plain flour, sifted
    • 150g ricotta cheese
    • 16g baking powder
    • 50g chopped walnuts
    • 50g chocolate chips

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Butter and flour 8 mini cakes moulds or a muffin tin.
    2. In a large clean bowl, beat egg whites with an electric mixer until stiff peaks form, adding the icing sugar a bit at the time as you mix. Sift in the flour and mix gently. Stir in ricotta, baking powder, walnuts and chocolate.
    3. Divide the cake mixture evenly into 8 prepared moulds or muffin tin.
    4. Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted into the middle of one comes out clean.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)