STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Chocolate sponge cake with ricotta, orange liqueur, citrus peel chocolate filling.”
20 slices

Ingredients Nutrition

  • CAKE
  • 3 egg yolks
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 34 cup ricotta cheese or 34 cup cottage cheese
  • 3 tablespoons powdered sugar
  • 2 tablespoons orange liqueur
  • 1 12 tablespoons finely chopped mixed citrus peels
  • 3 tablespoons grated semisweet chocolate
  • unsweetened cocoa powder


  1. Preheat oven to 350°F Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
  2. In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, ½ at a time.
  3. Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.
  4. TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in HALF; place on a flat surface. Spread bottom with filling; press other HALF gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.
  5. Chocolate & Petits Fours.Beverley Sutherland Smith.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a