Torta Margherita is a soft and delicious dessert. A great classic of Italian home baking that has its origins in the peasant tradition of northern Italy which was prepared as a “party dessert”.
Torta Margherita has its origins in the peasant tradition of northern Italy. It used to be a “party dessert” and thus prepared for the casual dinners.
Simple to make and based on a few ingredients. Eggs, sugar, flour, and butter. The Margherita cake owes its name to its yellow color in contrast with the white sugar surface.
It is reminiscent of the flower of the same name (Oxeye Daisy).
High, very soft with a delicate taste, in some respects it resembles sponge cake. However, it is moister, thanks to the butter. For this reason, it’s not only perfect to fill, but it’s also great naturally, with a sprinkling of icing sugar. Torta Margherita is an easy going dessert for pretty much every occasion.
Like any traditional recipe, there are many versions. From those with lots of eggs, to the starch-free Margherita cake. There are also some with the addition of particular flavorings. One of the best being the mouth-watering cocoa Margherita cake.
What I am giving you today is the original recipe for the classic Margherita cake. The best ever for soft consistency and simplicity of execution. It is a quick and easy preparation, which does not involve any difficulty. Just use an electric beater.
The secret to an excellent result is to use soft butter to favor a perfect whipping.
Whip the soft butter with the sugar, vanilla, and, if you like, grated lemon peel, for 5 minutes at high speed, until you obtain a light and frothy mixture.
Add the eggs one at a time. When the first has been incorporated into the mass, you can proceed to add the second, and finally the third. When the eggs are incorporated, you can add the milk. Continue beating until everything is blended.
Finally, add flour, starch, and baking powder all sifted together incorporating by hand with a spatula. Pour the mixture into a greased and floured pan.
Bake in a very hot static oven at 175° for about 30 – 35 minutes. You’ll know it’s done when a golden surface is created and the toothpick is dry.
Remove from the oven and let cool for 5 minutes, then unmold onto a cake rack, wait for it to cool down, and add icing sugar. Enjoy!
Conserve for up to 5 days in a fridge.
You can use sweet cocoa as a variation.
Enjoy with a cup of tea or milk.
You can use pastry cream as icing instead of powdered sugar.
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Lorraine Fina Stevenski
Can you substitute 2 cups of cake flour for the combination of regular flour and potato starch?
Italian Chef
You can try 😉