Ricotta Cakes

Ricotta Cakes


1 person made this

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!


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.

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