Soft Margherita Cake
Easy recipe that brings back childhood memories of simple desserts, a great classic of homemade pastries, guaranteed success.
Ideal for breakfast or a snack.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients for the Soft Margherita Cake
- 1/2 cup all-purpose flour
- 1/4 cup potato starch
- 2 eggs
- 3 egg yolks
- 1/2 cup sugar
- 1/4 tsp salt
- 6 tbsp butter (melted)
- 1/2 tsp baking powder
- 1 lemon zest (large)
- 1 tbsp vanilla extract
Tools
- Bowl
- Small pot
- Electric whisk
- Cake pan
Preparation for the Soft Margherita Cake
Whip the sugar with two whole eggs using a stand mixer (or electric whisks) for about 6 minutes.
Add the salt and the zest of one large lemon.
Meanwhile, melt the butter in a bain-marie.
Sift the flour, baking powder, and potato starch twice.
Add the yolks, one at a time (3 yolks in total), to the whipped egg mixture, always whisking.
Gradually add the sifted flour, potato starch, and baking powder to the egg mixture.
Whisk the entire mixture for another 5 minutes.
Take a bit of the mixture and mix it well with the cooled, melted butter.
Pour the buttered mixture into the remaining batter, folding it gently by hand (without a stand mixer or whisk) to prevent deflating the batter.
Preheat the oven to 356°F
Pour the batter into a well-buttered and floured round cake pan of about 8 inches.
Bake the Margherita cake at 356°F for about 40 minutes.
Serve the cake cold accompanied by creams, or better yet, whipped cream. It is also delicious in its natural lemon-scented version.
