Citrus Ricotta Squares

Preparation info
  • Makes


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Two sponge layers are filled with lemon-scented ricotta cheese in this tasty cake which is perfect for tea-time anywhere.


  • 3 large eggs, separated
  • 175 g/6 oz/scant 1 cup


  1. Preheat the oven to 190°C/375°F/Gas 5. Grease a 30 x 20cm/12 x 8in Swiss roll tin (jelly roll pan). Whisk together the egg yolks and caster sugar in a large bowl until the mixture is pale and the whisk leaves a trail when lifted. (The mixture should triple in vo