Claire Saffitz's Light Ricotta Cake with Macerated Strawberries
A light, custardy ricotta cake made with whipped egg whites for lift, no leavening, and a creamy, slightly crumbly texture. Topped with macerated strawberries and brightened with lemon zest, this cake is a perfect summer dessert and a blank canvas for any seasonal fruit.
MediumAmericanServes 10
Printable version with shopping checklist
Source Video
1h 10m
Prep
45m
Cook
14m
Cleanup
2h 9m
Total
Cost Breakdown
Total cost:$15.75
Per serving:$1.57
Critical Success Points
- • Do not grease the sides of the pan; this is essential for the cake's signature crater.
- • Whip egg whites to firm peaks, not stiff or soft.
- • Fold egg whites gently to avoid deflating the batter.
- • Do not overbake; cake should be golden and slightly wobbly in the center.
- • Cool cake completely before unmolding.
Safety Warnings
- • Raw eggs: Wash hands and utensils after handling.
- • Sharp knives: Use caution when slicing strawberries and cutting cake.
- • Hot oven: Use oven mitts when handling hot pans.
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