---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
       2 lb Ricotta
   1 1/3 c  Sugar
     1/3 c  Flour
       5 lg Egg Yolks
       5 lg Egg Whites
     1/3 c  Heavy Cream
       1    Lemon Rind; grated
       1 ts Vanilla
     1/2 ts Lemon Extract
            Graham Cracker Crumbs
   Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon
   rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3
   cup sugar until peaks form. Fold in whipped cream and beaten egg whites
   into ricotta mixture.  Butter an 8 1/2 spring pan and sprinkle w/graham
   cracker crumbs.  Pour misture into pan. Do NOT FILL TO TOP. Leave room for
   cake expansion while cooking.  Preheat oven 425~ and bake 10 min. Reduce
   heat to 325~ and bake 1 hour. Turn off oven and let cake cool in oven with
   door closed. Sprinkle w/conf sugar just before serving.
   NOTES:  Make sure to butter and crumb pan well to prevent sticking and
   don't overfill the pan w/batter as it will spill over. Recipe for 12: When
   doing conversion, make sure you use only 7 eggs, 1/2 c flour, 1 1/2 c sugar
   and 3 lbs ricotta.  Remember to load the mixture higher in the center of
   the pan so that it doesn't sink so much.