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 tin.

Step 5

Bake at 180°C / 160°C fan / Gas 4 for about 40 minutes, or until the cake is firm.

Step 6

Serve hot or cold, dusted generously with icing sugar.