Step 2

In a clean bowl, whisk the egg whites to stiff peaks.

Step 3

Gently fold the beaten egg whites into the ricotta mixture in two or three additions.

Step 4

Pour the batter into a buttered and floured 25cm cake pan.

Step 5

Bake for about 40 minutes, until the cake is firm and a skewer comes out clean.

Step 6

Serve hot or cold, dusted generously with powdered sugar.