Need to prepare a cake for an occasion? The Margherita Cake the basic recipe is perfect, a widely used Italian pastry base at home.
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A base for cakes to fill and cover with the most varied creams of your choice, think for example of the classic custard or the apple and cinnamon cream.
Margherita Cake the basic recipe is simple to make, soft, and tall, very similar to the classic Sponge Cake but this cake is more moist.
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Perfect to soak before filling and decorating, but perfect for a simple snack dusted with powdered sugar, perhaps that’s why it’s called Margherita Cake, because between its bright yellow color and the white of the powdered sugar it resembles a daisy.
We (and I say we out of habit) because actually, the one who makes the cakes at my house is my husband Elvio, we make it for every birthday, yes, it’s always up to us to prepare the cakes for the nephews, we have 5, for the daughters who are 3 and obviously for the sons-in-law and it always gives us great satisfaction.
Below I leave you other basic recipes of Italian pastry and then right after the photo let’s discover how to prepare the Margherita Cake the basic recipe!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare the Margherita Cake the basic recipe
- 1 1/4 cups all-purpose flour
- 1 cup cornstarch (or potato starch)
- 3/4 cup granulated sugar
- 3 eggs (large)
- 1/2 cup butter (at room temperature)
- 1/3 cup milk (whole or skim)
- 1 tsp vanilla extract
- 1 pinch salt
- 1 pack baking powder
- 1 tbsp lemon zest
- to taste powdered sugar (to finish)
Tools
- 1 Springform Pan 8-inch (for a cake for 10 people)
- 1 Electric Hand Mixer
- 1 Bowl large
- 1 Rubber Spatula
Preparation of Margherita Cake the Basic Recipe
To prepare the Margherita Cake the basic recipe, first, take out the butter and milk from the refrigerator.
In a large bowl, whip the butter with the sugar using the electric mixer at high speed for at least 5 minutes.
You must obtain a white and frothy mixture, then start to add the eggs one at a time.
Still with the mixer running, add 1 egg and whip until perfectly incorporated, then add the next egg.
At this stage, if you want, you can add the lemon zest.
After adding the third egg and when it is perfectly incorporated, add the milk (not cold from the fridge).
Let it be well absorbed by the mixture.
In the end, you will obtain a thick, dense mass without lumps, so sift the flour, cornstarch, and baking powder.
Now incorporate the sifted flour little by little, this time with a rubber spatula and gentle movements from bottom to top.
In this way, the mixture incorporates air and does not deflate.
Meanwhile, preheat the oven in static mode at 338°F, butter, and flour a 9-inch baking pan.
Pour the mixture into the baking pan and place it on the middle rack of the oven.
Bake the Margherita cake for 35/40 minutes, keeping an eye on it and once a golden crust forms on the surface, do the toothpick test.
It should come out dry, indicating the cake is perfectly cooked, but be careful not to do the toothpick test before 30 minutes of baking, or it will deflate.
Remove from the oven, let it cool before removing from the mold, place it on a serving plate, and if you don’t want to consume it immediately, keep it inside a cake container or a well-sealed food bag.
How to store Margherita Cake
You can easily store it wrapped in plastic wrap for 5 days.
Otherwise, you can freeze it without problems inside a special freezer bag, then defrost it at room temperature.
Other Recipes
If you want to see other types of recipes you can go back to HOME.
