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+ servings

Margherita cake

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Colazione
Cuisine Italiana
Servings 10


  • 100 g sugar
  • 50 g cake flour
  • 50 g potato starch
  • 40 g butter
  • 1 tsp vanilla
  • 1 big egg + 5 egg yolks


  • First of all, preheat the oven to 180°C.
  • In a food processor or with electric whisks, beat eggs and sugar together until smooth, light and creamy: it will take some time to reach the desired consistency, more or less 15 mins, so don't give up too early.
  • Please don't throw away your leftover egg whites: use them to make some delish meringues.
  • Incorporate the dry ingredients, sifted, with a delicate gesture and mix well. In a little pan or in the microwave melt the butter, then pour it over the cake batter and mix.
  • Pour into a greased and floured spring-release tin (12 cm diameter) and bake for about 35-40 mins or until golden brown.
  • Allow the cake to cool, then gently free it from the tin and flip it onto a serving plate.
  • Sprinkle the cake with icing sugar and serve.
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