Claire Saffitz's Light Ricotta Cake with Macerated Strawberries

Ingredients

• 2 cups Ricotta cheese (Whole milk ricotta, grocery store or high-quality local)
• 1 cup Heavy cream (Cold)
• 1 cup + 1 tbsp + extra Granulated sugar (1 cup for cake, 1 tbsp for egg whites, extra for strawberries)
• 1 cup All-purpose flour
• 1 large Lemon (Zest for cake, juice for strawberries)
• 0.5 teaspoon + pinch Kosher salt (0.5 tsp for batter, pinch for egg whites)
• 4 large Eggs (Separated)
• 1 large Egg yolk (Additional yolk)
• 2 teaspoons Vanilla extract
• 1 tablespoon Butter (Room temperature, for greasing pan)
• 1 pound Strawberries (Rinsed, hulled, sliced)

Instructions

1. Preheat oven and prepare pan

   Preheat oven to 375°F (190°C) with a rack in the center. Butter the bottom of a 9-inch springform pan (not the sides). Line the bottom with a circle of parchment paper, butter the parchment, but leave the sides ungreased.

   Time: PT7M

   Temperature: 190°C

2. Blend ricotta and cream

   In a food processor, blend 2 cups ricotta and 1 cup cold heavy cream until very smooth and thick, about 30 seconds.

   Time: PT3M

3. Add sugar, lemon zest, salt, yolks, and vanilla

   Add 1 cup sugar, zest of 1 lemon, 0.5 tsp kosher salt, 1 extra egg yolk, and 2 tsp vanilla extract to the ricotta mixture. Process until smooth and homogeneous.

   Time: PT2M

4. Add flour

   Add 1 cup all-purpose flour to the food processor. Pulse just until incorporated; do not overmix.

   Time: PT1M

5. Transfer batter to bowl

   Transfer the ricotta batter to a large mixing bowl.

   Time: PT1M

6. Separate eggs

   Separate 4 eggs; place whites in a clean, dry bowl (preferably glass or metal), yolks can be discarded or reserved for another use.

   Time: PT3M

7. Whip egg whites

   Add a pinch of kosher salt to the egg whites. Using a hand mixer or stand mixer, beat on low until foamy, then increase speed. When whites are opaque and frothy, gradually add 1 tbsp sugar. Continue beating until firm peaks form.

   Time: PT5M

8. Fold egg whites into batter

   Using a flexible spatula, gently fold the whipped egg whites into the ricotta batter in 2-3 additions until just combined and no (or only a single) streaks of white remain.

   Time: PT4M

9. Fill pan and smooth top

   Pour batter into prepared pan. Smooth the surface with an offset spatula.

   Time: PT2M

10. Bake

    Bake at 375°F (190°C) for 40-45 minutes, until deeply golden brown, risen, and a little wobbly in the center but springy to the touch.

    Time: PT45M

    Temperature: 190°C

11. Cool cake

    Let cake cool completely in the pan. It will fall and crack as it cools.

    Time: PT30M

12. Prepare strawberries

    While cake cools, hull and slice 1 lb strawberries (about 1/4-inch thick). Toss with about 1-2 tbsp sugar and a squeeze of lemon juice. Let sit to macerate until juicy.

    Time: PT7M

13. Unmold cake

    Run an offset spatula or butter knife around the edge of the cake to loosen. Remove the pan sides and transfer cake (with parchment) to a serving plate.

    Time: PT3M

14. Serve

    Slice cake and serve topped with macerated strawberries and their juices. Whipped cream is optional.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

8g

Carbohydrates

32g

Fat

18g

Fiber

1g