Graham Cracker Crumbs Butter 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 one third cup sugar until peaks form. Fold in whipped cream and beaten egg whites into ricotta mixture. Butter an 22 cm 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 220ºC and bake 10 min. Reduce heat to 160ºC 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, half c flour, 1.5 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. ----