Classic Margherita Cake: A Perfect Italian Dessert
Indulge in the simplicity and deliciousness of an Italian classic with this Torta Margherita recipe. Known for its soft, delicate texture and subtle flavor, this cake is the perfect treat for any occasion. The key to its success lies in the perfect balance of eggs, flour, and butter, creating a moist, airy crumb that’s light yet satisfying. Whether you’re a beginner baker or a seasoned pro, this recipe will guide you through the steps to make an unforgettable dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 90g |
| Potato starch (fecola di patate) | 50g |
| Granulated sugar | 150g |
| Baking powder | 3g |
| Eggs | 180g (about 4 large eggs) |
| Egg yolks | 50g (about 2 yolks) |
| Fine salt | 1g |
| Lemon zest | 1 lemon |
| Butter (unsalted) | 90g |
| Powdered sugar (for decoration) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 85mg |
| Sodium | 100mg |
| Fiber | 0.5g |
| Sugar | 18g |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the Butter | Begin by gently melting the butter over low heat. Once it has melted, remove it from the heat and allow it to cool slightly. This step ensures the butter remains smooth and liquid, ready to incorporate into the batter. |
| 2. Beat Eggs and Sugar | In the bowl of a stand mixer, combine the eggs and granulated sugar. Using the whisk attachment, start mixing at medium speed until the mixture begins to become pale and fluffy. |
| 3. Add Salt and Increase Speed | When the eggs and sugar are well combined, add the salt and increase the mixer speed to high. Continue to beat the mixture for approximately 8 minutes, or until the eggs have fully expanded and formed a light, airy texture. |
| 4. Add Egg Yolks | Incorporate the egg yolks one at a time, ensuring each yolk is fully blended before adding the next. This will help maintain the airy structure of the batter. |
| 5. Sift Dry Ingredients | In a separate bowl, combine the all-purpose flour, potato starch, and baking powder. Sift these ingredients together at least twice to ensure they are well-mixed and free of lumps. This step is crucial for achieving a light, fluffy cake. |
| 6. Combine Wet and Dry Ingredients | Lower the speed of the mixer and carefully add the sifted dry ingredients in one go. Mix gently until the flour mixture is just incorporated, creating a thick, smooth batter. Be cautious not to overmix, as this could deflate the airy structure of the eggs. |
| 7. Incorporate Butter | Take a small portion of the batter and mix it with the cooled, melted butter in a separate bowl. This helps create an emulsion and ensures the butter blends evenly into the batter. Gradually fold this mixture back into the main batter, using a spatula and a gentle folding motion from the bottom upwards. |
| 8. Prepare the Pan | Grease and flour a 20 cm (8-inch) round cake pan. If you have a non-stick pan, this will make the process easier. Make sure the pan is well-coated to prevent sticking. |
| 9. Bake the Cake | Pour the batter into the prepared pan, smoothing the top with a spatula. Preheat the oven to 190°C (375°F) and bake the cake in a static oven for approximately 40 minutes. To test doneness, insert a toothpick into the center of the cake; it should come out clean when ready. |
| 10. Cool and Decorate | Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, gently remove the cake from the pan and place it on a wire rack to cool completely. Once cooled, dust the top with a light sprinkling of powdered sugar for a classic, elegant finish. |
Tips for Success
- Room Temperature Eggs: For the best results, ensure your eggs are at room temperature before starting. This helps them whip up more easily, resulting in a light, airy batter.
- Don’t Overmix the Flour: Once the flour is added to the egg mixture, mix it just until combined. Overmixing can cause the cake to become dense.
- Flavor Variations: While the lemon zest adds a lovely fragrance, you can also try adding a teaspoon of vanilla extract or a pinch of cinnamon for a different twist.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage—just be sure to wrap it tightly in plastic wrap before freezing.
This Torta Margherita is a perfect dessert for any occasion, from family dinners to celebrations. Its light, fluffy texture and simple ingredients make it a favorite among both beginners and experienced bakers. Whether you’re serving it for a holiday meal or simply enjoying a quiet afternoon with tea, this cake will delight everyone who tries it.
