The soft and tall Margherita cake is a classic of Italian pastry, perfect for breakfast and snack. The Margherita cake together with the Paradiso cake are perhaps the most traditional cakes prepared in pastry shops, perfect to fill and equally great plain — ideal for the whole family’s breakfast and snack!
These cakes don’t require many ingredients beyond the usual eggs, butter, flour and sugar, but they’re incredibly tasty. Today I prepared the Margherita Cake that I had made 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 — 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 one sweet and one savory recipe!
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The sweet recipe for Margherita cake, typical of central-northern Italy, has a dough that — unlike Pan di Spagna (sponge cake) — requires the presence of butter, somewhat like a genoise, and it’s a cake that is excellent also when filled with creams and fruit.
Here are other homemade cake recipes that are also great when filled with creams and mousses!
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
#adv
- 5 eggs
- 1 1/6 cups potato starch
- 1 1/8 cups 00 flour (Italian '00' wheat flour)
- 3/4 cup + 2 tbsp cup granulated sugar
- 6 1/3 tbsp butter (softened)
- 1/2 cup milk
- 1 tbsp baking powder (for cakes)
- 1 lemon (zest only, preferably organic or untreated)
Tools
#ADV
- Pans
- Stand Mixers
- Hand Mixers
- Bowls
- Spatulas
- Oil Sprayers
FOR THE PREPARATION OF THE MARGHERITA CAKE RECIPE
Beat the yolks and sugar for 15 minutes until the mixture is pale and fluffy, then add the butter, cut into pieces and still working little by little, allowing the fat to incorporate well into the mixture.
Now add the sifted dry ingredients (flour, potato starch and baking powder) alternately with the milk, folding the batter carefully with a rubber spatula.
Now all that’s left is to add the vanilla bean (see vanilla recipe) and the egg whites whipped to stiff peaks with the electric beaters, always folding from the bottom up.
Using a release agent I grease a 22/23 cm diameter pan and pour in the soft, flowing batter of the Margherita cake.
Bake in a preheated oven at 320°F / 338°F for about 45 minutes, but always checking according to your home oven.
After passing the toothpick test, turn off the oven and let the Margherita cake cool, preferably on a wire rack, before unmolding and serving.
I dusted with powdered sugar and decorated with primroses and little daisies…
Enjoy the MARGHERITA Cake!
Annalisa
