Sponge Cake
Mix the eggs with the sugar.
Beat the mixture in a mixer for 15-20 minutes at medium speed.
Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) properly greased and lightly floured.
Bake in a preheated oven at 180°C (356°F) for about 40-50minutes, never open the oven before 35 minutes.
Do the toothpick test to check cooking, insert it incenters, and has to come out clean.
After the time necessary to allow it to cool and remove it from the mold.
Allow the sponge cake to cool completely before slicing.
Ricotta Cream
Drain overnight la ricotta.
Work it incorporating the powdered sugar.
Add dark chocolate chips and orange peel.
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