Cassata Slab Cake

Instructions

1. Place a rack in middle of oven; preheat to 350°. Lightly coat a 13x9" metal baking pan with nonstick vegetable oil spray; line with 2 sheets of parchment, leaving overhang on all sides. (Do not spray parchment.) Beat 4 large eggs, room temperature, 2 cups (400 g) granulated sugar, 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until pale, fluffy, and nearly tripled in volume, 7–10 minutes (mixture will fall off whisk in an unbroken ribbon when lifted from the bowl). Reduce speed to low and, with the motor running, add 2 tsp. baking powder; mix, scraping down sides of bowl halfway through, until combined, about 1 minute. Add 2 cups (250 g) all-purpose flour and mix until combined, about 1 minute (batter will be very thick); scrape down sides and bottom of bowl.

2. Meanwhile, heat 1 cup whole milk and ¾ cup vegetable oil in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until steaming (there should be no bubbling), about 4 minutes.

3. Pour over batter, scraping saucepan to get every bit. Beat on low speed until
   batter is smooth, about 2 minutes. Scrape down bowl and fold gently once or twice to
   ensure batter is well combined (it will be runny). Scrape into prepared pan.

4. Bake cake until golden brown and top springs back when gently pressed, 40–45 minutes. Transfer pan to a wire rack and let cake cool. (It will shrink a little bit.) Run an offset spatula around sides of cake to loosen, then invert out onto rack. Peel away parchment and discard. Set pan aside; no need to wash it.
   Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

5. Mix zest and juice of 1 small orange, zest and juice of 1 medium lemon, 2½ cups whole-milk fresh ricotta, ¾ cup mini semisweet or bittersweet chocolate chips, ¾ cup (83 g) powdered sugar, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar is dissolved. Cover filling and chill until ready to use.
   Do Ahead: Filling can be made 1 day ahead. Keep chilled.

6. When ready to assemble cake, heat juice of 1 medium lemon, ¾ cup off-dry or sweet Marsala, ½ cup (100 g) granulated sugar, 1 tsp. vanilla extract, and a pinch of kosher salt in a small saucepan over high, stirring occasionally, until sugar is dissolved. Let Marsala soak cool.