Italian > Desserts > Ricotta Desserts

Ricotta and Orange Pan di Spagna Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup ricotta cheese
- 1/2 cup freshly squeezed orange juice
- 1/2 cup vegetable oil
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract

Special Equipment Needed:
- Electric mixer
- 9-inch round cake pan
- Parchment paper

Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the egg whites until stiff peaks form.
4. In a separate bowl, beat the egg yolks and sugar until light and fluffy.
5. Add the ricotta, orange juice, oil, orange zest, and vanilla extract to the egg yolk mixture and mix until combined.
6. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
7. Gently fold in the egg whites until just combined.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10

Nutritional Information (per serving):
Calories: 280
Fat: 13g
Carbohydrates: 33g
Protein: 6g

Substitutions for Ingredients
- All-purpose flour: can be substituted with almond flour or gluten-free flour
- Ricotta cheese: can be substituted with Greek yogurt or cottage cheese
- Orange juice: can be substituted with lemon juice or lime juice
- Vegetable oil: can be substituted with melted butter or coconut oil

Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter for added flavor and texture
- Substitute the orange juice and zest with lemon juice and zest for a lemon-flavored cake

Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake
- Make sure to fold in the egg whites gently to avoid deflating them

Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 5-10 minutes.

Presentation Ideas:
- Dust with powdered sugar before serving
- Serve with a dollop of whipped cream
- Top with fresh berries

Garnishes:
- Chopped nuts
- Dried fruit
- Citrus zest

Pairings:
- Fresh berries
- Whipped cream
- Ice cream

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice or milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.

Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs to avoid any risk of salmonella.

Food History:
Pan di Spagna is a traditional Italian sponge cake that dates back to the 16th century. It is believed to have originated in the city of Naples and is a popular dessert for special occasions.

Flavor Profiles:
This cake has a light and fluffy texture with a subtle orange flavor. The ricotta cheese adds a creamy richness to the cake.

Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream and fresh berries.

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Region: Italian

Taste: Sweet, Creamy, Citrusy, Fluffy