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+ servings
Italian sponge cake Torta Margherita

Italian sponge cake - Torta Margherita

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Colazione
Cuisine Italiana
Servings 10

Ingredients
  

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

Instructions
 

  • First of all, preheat the oven to 365°F.
  • In a food processor or with handheld 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 minutes, so don't give up too early. Please don't throw away your leftover egg whites: use them to make some delish meringues or some other recipe of your choice.
    1 big egg + 5 egg yolks, 100 g sugar
  • Incorporate the sifted dry ingredients, with a delicate gesture from top to bottom, into the liquid batter, and stir to combine. In a little pan or the microwave melt the butter, then pour it over the cake batter. Add in the vanilla, too, and stir again so that the batter is smooth and all ingredients are incorporated.
    50 g cake flour, 50 g potato starch, 1 tsp vanilla, 40 g butter
  • Pour the batter into a greased and floured 5-inch spring-release tin and bake for about 35-40 minutes 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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