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Velvety Limoncello Ricotta Cloud Cake

Indulge in Velvety Limoncello Ricotta Cloud Cake Bliss

Experience the joy of baking with this Velvety Limoncello Ricotta Cloud Cake, a light and refreshing dessert that transforms gatherings into celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Blog
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ricotta Cheese room temperature
  • 1 cup Granulated Sugar
  • 0.5 cup Limoncello
  • 3 large Eggs separated
  • 1 cup All-Purpose Flour sifted
  • 1 tsp Baking Powder
  • 0.5 tsp Salt

Equipment

  • mixing bowl
  • Spatula
  • oven
  • Refrigerator

Method
 

How to Make the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, whisk together the ricotta cheese, sugar, and limoncello until smooth.
  3. Separate the eggs. Add the egg yolks to the ricotta mixture and combine.
  4. In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
  5. Sift together the flour, baking powder, and salt. Gradually fold into the ricotta mixture until just combined.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes. A toothpick should come out clean.
  7. Let the cake cool before serving. Optionally dust with powdered sugar or serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 5mg

Notes

For extra flavor, add lemon zest to the ricotta mixture before baking.

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