Ricotta cake עוגת ריקוטה

I baked this cake in 25 cm round baking dish,but It's too big,I think 22 cm will be better.The recipe is taken from Italian Cooking and living magazine -7+8/2005
Recipe
9 oz fresh ricotta
1 1/4 cups sugar
3 eggs ,separated
1 lemon
2 1/4 ts active dry yeast
2 1/4 cups AL (or cake) flour
confectioner's sugar for susting
halved strawberries for garnish

Preheat the oven to 350F.

In a bowl,combine the ricotta with the sugar.Add the egg yolks, and stir until creamy.Grare the lemon Zest into the batter, add the yeast, and stir.

Add the flour,stirring,until incorporated,and set aside.In a separate bowl,beat the egg whites to stiff peaks,andfold into the batter.Pour the batter into a buttered round cake pan,and bake for about 35 (30) minutes. Remove from the oven and set aside to cool.Flip onto a platter and dust with con' sugar.

To serve,arrange the halved strwberries around..