Creamy Ricotta Cake

Name: Creamy Ricotta Cake
Yield: 10
Ingredients: 350g of ricotta passed through a sieve; 3 tablespoons of light butter; 3 eggs; 1 cup (chalice) of baking powder and oven spray; 1/2 cup (chalice) of cornstarch; 1/2 cup (chalice) of wheat flour; 1 tablespoon of active dry yeast; 2 cups (chalice) of raisins; Cinnamon to sprinkle

1
350g of ricotta passed through a sieve
2
3 tablespoons of light butter
3
3 eggs
4
1 cup (chalice) of baking powder and oven spray
5
1/2 cup (chalice) of cornstarch
6
1/2 cup (chalice) of wheat flour
7
1 tablespoon of active dry yeast
8
2 cups (chalice) of raisins
9
Cinnamon to sprinkle

Ingredients

1
350g of ricotta passed through a sieve
2
3 tablespoons of light butter
3
3 eggs
4
1 cup (chalice) of baking powder and oven spray
5
1/2 cup (chalice) of cornstarch
6
1/2 cup (chalice) of wheat flour
7
1 tablespoon of active dry yeast
8
2 cups (chalice) of raisins
9
Cinnamon to sprinkle

Directions

1
In a stand mixer, beat the butter, eggs, and baking powder until creamy
2
Add the ricotta, sifted cornstarch, sifted flour, and active dry yeast, beating continuously
3
Remove from the stand mixer,
4
Fold in the raisins and reserve
5
Beat the egg whites until snowy and gently fold into the reserved mixture
6
Pour into a buttered and floured cake pan and bake in a medium preheated oven
7
Unmold while still warm and sprinkle with cinnamon