Cake recipe

[rosiespark]

75g butter
170g sugar
75g ricotta cheese
3 eggs, separated
175g all-purpose flour
grated rind of 1 lemon
7ml/1½ tbsp baking powder
45ml/3 tbsp fresh lemon juice
icing sugar, for dusting

1. Grease a 22cm/9 inch round cake or springform pan. Line the bottom with baking parchemnt or waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven to 180°C/350°F/gas mark 4.
2. Cream butter and sugar together until smooth. Beat in ricotta.
3. Beat in egg yolks, one at a time. Add 30ml/2 tbsp of flour, and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
4. Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
5. Transfer the mixture to prepared pan. Bake for approx. 45 minutes, or until tester inserted in center comed out clean. Allow cake to cool for 10 minutes before turning out onto a rack to cool. Dust the cake generously with icing sugar before serving.


And no, I haven't cut it yet, or tasted it. It's to be the pièce de résistance for this evening. Well, I hope it is. ::fingers crossed::

The recipe's identical to this one but I've given the metric measurements because that's mostly what I used. Which is not to say that precise measurements necessarily give a better result, just that I am the sort of cook who wants to measure dry stuff by weight and liquids by volume. And the latter in ml, thank you very much. Cups? Pffft! How does one measure "a cup of butter", anyway?

Comments

[semyaza.livejournal.com]

Darn! She beat me to the measuring butter thing. :D I don't know why we (Canadians and Americans) cook by measuring dry ingredients rather than weighing them, but so it is. I prefer to get out the scales because a cup isn't always a cup. It may be an American cup. :)

[rosiespark.livejournal.com]

a cup isn't always a cup.

Precisely.

It may be an American cup.

Or, Heaven forfend, an Australian cup!