![Classic Italian Torta Margherita](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/classic-italian-torta-margherita--8fe94854-592b-4e0f-9f03-342e4dc4e2db.png)
Recipe
Classic Italian Torta Margherita
Delizioso Italian Sponge Cake: Torta Margherita
4.8 out of 5
Indulge in the delightful flavors of Italy with this classic Torta Margherita recipe. This light and fluffy sponge cake, originating from Italian cuisine, is a true crowd-pleaser.
Metadata
Preparation time
20 minutes
Cooking time
30-35 minutes
Total time
55-60 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Eggs, Dairy
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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6 large eggs 6 large eggs
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Zest of 1 lemon Zest of 1 lemon
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1 ¾ cups (220g) all-purpose flour 1 ¾ cups (220g) all-purpose flour
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½ cup (115g) unsalted butter, melted and cooled ½ cup (115g) unsalted butter, melted and cooled
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Powdered sugar, for dusting Powdered sugar, for dusting
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 6g
- Carbohydrates (total, sugars): 35g, 20g
- Protein: 5g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
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2.In a large mixing bowl, beat the eggs and sugar together using an electric mixer until pale and fluffy, about 5 minutes.
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3.Add the vanilla extract and lemon zest to the egg mixture and beat for another minute.
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4.Gradually add the flour to the egg mixture, folding it in gently with a spatula until just combined.
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5.Pour the melted butter into the batter and fold it in until fully incorporated.
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6.Transfer the batter to the prepared cake pan and smooth the top with a spatula.
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7.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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8.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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9.Once cooled, dust the top of the cake with powdered sugar.
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10.Slice and serve the Torta Margherita as is or with a dollop of whipped cream and fresh berries.
Treat your ingredients with care...
- Eggs — Make sure the eggs are at room temperature before using them in the recipe to achieve maximum volume when beating them with sugar.
- Butter — Melt the butter and let it cool slightly before adding it to the batter. This helps prevent the butter from cooking the eggs when mixed together.
Tips & Tricks
- To achieve a light and fluffy texture, be sure to beat the eggs and sugar until they are pale and fluffy.
- Gently fold in the flour to avoid overmixing, which can result in a dense cake.
- For an extra burst of flavor, you can add a tablespoon of freshly squeezed lemon juice to the batter along with the lemon zest.
- Dust the cake with powdered sugar just before serving to add a touch of elegance.
- Serve the Torta Margherita with a side of fresh berries and a dollop of whipped cream for a delightful twist.
Serving advice
Serve the Torta Margherita as a delightful dessert or enjoy it with a cup of coffee or tea for a delightful afternoon treat. It can also be served as a sweet addition to brunch or as a light dessert after a hearty Italian meal.
Presentation advice
To enhance the presentation, you can place a stencil on top of the cake and dust it with powdered sugar to create a decorative pattern. Alternatively, you can garnish the cake with fresh berries or a sprig of mint for a pop of color.
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