Italian Torta Margherita (Queen Margaret’s Cake)
Do you get the newsletter Italian Sons and Daughters of America?
That is where I found this recipe. It uses no flour. The secret to this cake is beating the eggs as directed in the recipe. The case was light and not too sweet, It was perfect with coffee in the morning or tea in the afternoon.
2/3 cup cornstarch
1/2 teaspoon baking powder
4 large eggs, separated, at room temperature for 1 – 2 hours
½ cup granulated sugar
1 tablespoon vanilla extract OR 1 tablespoon grated lemon zest (I used the vanilla)
¼ teaspoon salt
Powdered sugar for sprinkling
Preheat the oven to 350ºF. Butter and flour an 8-inch springform pan and set aside.
Sift the cornstarch and baking powder together and set aside.
In a large bowl, using the whisk attachments of an electric mixer, beat the egg yolks for 3 – 4 minutes, until pale yellow. Slowly add in the sugar. Add the vanilla or lemon zest. Transfer the mixture to a large mixing bowl. (Rinse the bowl and whisk attachments for later use.)
With a rubber spatula, gently fold in the sifted cornstarch and baking powder into the beaten egg yolks.
In the clean bowl, using the whisk attachments again, beat the egg whites with the salt until stiff peaks form. Using a rubber spatula, gently fold the whites into the egg yolk mixture, paying close attention so as not to deflate the whites.
Spread the batter in the pan and bake for 20 – 22 minutes, or until the top is golden. Cool the cake for 15 minutes before removing it from the pan. Sprinkle with powdered sugar and serve.