The cloud cake with ricotta is a simple and delicate dessert perfect for breakfast, ideal for the whole family. The recipe is very simple, you will only need electric beaters and a bowl, in no time the mixture will be ready for the oven.
The cloud cake, like many versions of my 5-minute cakes, is perfect for filling, I love it with custard or with Chantilly cream and fresh fruit.
The ricotta is a dairy product that makes the cake very soft and keeps it moist for a long time. You can use this batter for smaller or larger cakes and for muffins that you can customize as you like. The flavors I added are vanilla and orange, a combination I adore.
My version of the cloud cake is made with seed oil, if you want you can safely replace it with soft butter, calculating 20% more.
Here are other ricotta-based desserts to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 318.92 (Kcal)
- Carbohydrates 42.06 (g) of which sugars 22.07 (g)
- Proteins 7.11 (g)
- Fat 14.73 (g) of which saturated 4.77 (g)of which unsaturated 9.29 (g)
- Fibers 0.64 (g)
- Sodium 37.56 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- g sugar
- 1 cup g cow's milk ricotta
- g peanut oil (or 3.7 oz of soft butter)
- g milk
- 2 eggs (medium, at room temperature)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (grated or lemon zest)
- 2 teaspoons g butter
- 2 tablespoons g all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Cake pan springform, 9 inches in diameter
- 1 Scale
Procedure
In a large bowl, place the eggs (at room temperature) and sugar, whisk together with an electric whisk until you obtain a light and fluffy mixture.
Incorporate the ricotta then add the sifted flour with the baking powder, vanilla extract, and grated orange zest, continuing to mix everything with the beaters.
Add the oil and finally the milk, you should obtain a smooth and homogeneous mixture.
Pour the mixture into the buttered and floured mold. Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Perform the toothpick test to check the cooking, if necessary prolong it by a few minutes, be careful not to overbake it or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The cloud cake with ricotta is ready, let it cool completely, dust it with powdered sugar and serve.
Advice
Storage
The cloud cake with ricotta can be stored at room temperature for 3 days in a cool, dry place.
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