The Margherita Cake sweet recipe with the Paradise Cake are perhaps the most classic cakes prepared in pastry shops, perfect to fill and also just simple, suitable for breakfast and snack for the whole family!
They are cakes that do not require many ingredients except the usual eggs, butter, flour, sugar but are of a gigantic goodness and today I prepared the Margherita Cake which I had in a different form with the addition of apples already on the blog (recipe HERE)
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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The sweet recipe of the Margherita cake typical of northern and central Italy has a batter that, unlike the sponge cake, requires the presence of butter, somewhat like the genoise, and is a cake also excellent filled with creams and fruit.
I leave you other recipes for good homemade cakes also excellent filled with creams and mousse!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
#adv
- 5 eggs
- 5.3 oz potato starch
- 4.9 oz all-purpose flour
- 6.4 oz sugar
- 3.2 oz butter (softened)
- 1/2 cup milk
- 0.5 oz baking powder
- 1 lemon (zest only, preferably organic or untreated)
Tools
#ADV
- Pans
- Stand Mixers
- Electric Beaters
- Bowls
- Spatulas
- Oil Sprayers
FOR THE PREPARATION OF THE MARGHERITA CAKE RECIPE
Beat egg yolks and sugar for 15 minutes until light and fluffy, then add the “soft” butter in pieces, proceeding little by little and allowing the fat to blend well into the mixture.
Now add the sifted powders (flour, starch, and baking powder) alternating with milk, carefully mixing the mixture with a spatula.
Now add the vanilla bean and the egg whites whipped to stiff peaks with the electric whisks, always mixing from bottom to top.
Using a release agent, grease a 9-inch diameter pan and pour in the soft and flowing mixture of the Margherita Cake.
Bake in a preheated oven at 320°F/340°F for about 45 minutes, always checking based on our home oven.
Once the toothpick test is done, turn off the oven and allow the Margherita Cake to cool, preferably on a cooling rack, before unmolding and serving at the table.
I added powdered sugar, primroses, and daisies…
Enjoy with the MARGHERITA Cake!
Annalisa
