The Margherita cake is an easy, soft, and delicious dessert. A traditional and homemade cake of peasant origin. Very few ingredients: eggs, sugar, flour, and butter that transform into a tall, super soft cake with a delicate taste. Perfect to enjoy plain with just powdered sugar or filled with cream or whipped cream. Try dipping it in milk and see how good it is!
In short, it’s exactly the classic grandma’s recipe, the classic pantry recipe!
It’s a classic Italian pastry dessert that embodies simplicity, refinement, and goodness!
It’s a perfect cake for breakfast and snack.
You will also like these recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 270.56 (Kcal)
- Carbohydrates 40.53 (g) of which sugars 18.99 (g)
- Proteins 4.79 (g)
- Fat 10.61 (g) of which saturated 6.43 (g)of which unsaturated 4.05 (g)
- Fibers 0.38 (g)
- Sodium 146.50 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MARGHERITA CAKE
- 1 1/4 cups all-purpose flour
- 1 cup potato starch
- 3 eggs
- 3/4 cup granulated sugar
- 7 tbsps butter
- 1/3 cup milk
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
- as needed powdered sugar (for decoration)
Tools
- 2 Electric whisks
PREPARATION OF MARGHERITA CAKE
Beat the soft butter with sugar, vanilla, and grated lemon zest at high speed for 5 minutes, until you get a fluffy and light mixture.
Add the eggs one at a time, continuing to beat. Once all the eggs are incorporated, you can add the milk at room temperature and keep beating until well combined.
Then add flour, potato starch, and baking powder, all sifted. Use a spatula to fold in with movements from bottom to top to prevent deflating the mixture.
Pour the batter into the buttered and floured pan. Now bake in a preheated static oven at 350°F for about 30 – 35 minutes. No more!
Remove from oven and let cool for 5 minutes, then turn out onto a wire rack! Once cooled, dust with powdered sugar!
Adriana’s Advice
Store in a food bag for 4-5 days. Alternatively, you can bag it and freeze it! Simply thaw at room temperature.
