Margherita cake. Easy recipe. In this recipe, we will see together with my version of the Margherita Cake, a classic dessert among the best known and loved. An ancient cake, which reminds me as certainly many of you of childhood and our grandmothers, who usually prepared it on holidays, perfuming the whole house with its aroma.
This delicious cake, which probably owes its name to the yellow-coloured dough and the pure white of the icing sugar that covers it (the two colours of the daisy) takes little time to prepare and is also quite simple to make, just pay a little attention while we prepare the dough.
My recipe is without butter and without flour: we will only use eggs, sugar, potato starch, baking powder and Vanillina (plus the grated rind of a lemon which will give its unmistakable aroma). Both the starch and the baking powder will help to make our dough delicate, porous, soft and light, which is the main feature of a daisy cake with flakes! Once out of the oven, we will decorate our cake with a generous sprinkling of icing sugar, which will make it candid and even tastier.
Soft, fragrant and tasty, this is the ideal dessert to eat for breakfast with a nice cup of latte in which to soak a slice; or we can fill our cake in many different ways (for example with custard, mascarpone cream or chocolate cream) and serve it as a dessert at the end of the meal to our guests, who will certainly ask for an encore! The Margherita Cake, in fact, is an excellent base for creating stuffed cakes: a sort of sponge cake without butter and without flour, very versatile and perfect for creating truly delicious desserts!
In short, a cake to try and then share the recipe with your friends! Let’s see immediately how to make it happen.
Preparation time: 10 min
Cooking time: 35 min
Ready in: 45 min
Calories in the recipe: 1990 kcal
250 gr of potato starch
1 sachet (16 gr) of baking powder
1 tbs vanilla flavouring
200 grams of sugar
the grated rind of 1 lemon
Icing sugar (to decorate)
Preparation of Margherita cake
In a bowl pour the potato starch, add the baking powder, the vanilla flavouring and mix everything well with a spoon. Let’s put it aside.
Let’s prepare the dough: take the eggs and separate the yolks from the whites. We beat the egg whites until stiff.
Add the sugar to the bowl with the egg yolks, then the grated lemon peel and whisk everything with an electric mixer, for the time necessary to obtain a homogeneous and fluffy mixture.
At this point, add the whipped egg whites, a little at a time and stirring gently from the bottom up.
We add the powders to the dough, sifting them and always mixing gently.
We pour our dough into a 24 cm diameter springform pan, greased and with a parchment paper disc on the bottom.
We bake and bake in a preheated oven at 165 ° C for about 35 minutes, or in a static oven at 175 ° C for the same time. Finally, after it has cooled down, we decorate our Margherita cake with icing sugar.