Torta Margherita Recipe

The iconic Italian cake Torta Margherita is airy, thick, and not overly sweet. This is a tasty breakfast or dessert with berries and whipped cream.

– 1 cup granulated sugar – 3 large egg – 5 large egg yolk – 1 large lemon, zested (about a tablespoon) – 1 ¼ cups all purpose flour, sifted (165 grams) – ½ cup cornstarch – butter for greasing pan – powdered sugar to topping



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Warm the oven up to 350 degrees. Butter and sprinkle powdered sugar over a 9-inch springform pan (or cake pan). Set the pan aside.

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Mix egg whites, yolks, and sugar in a large bowl. Mix the ingredients for 3–4 minutes on high speed with the hand mixer until light and frothy.

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Add the flour, cornstarch, and lemon zest to the mix. With a plastic spatula, mix all the ingredients together until they are well mixed.

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Put the mixture in the prepared springform pan. A knife inserted into the cake should come out clean after 25–30 minutes. Place the cake on the oven's middle rack. 

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Put powdered sugar on the cake after it has cooled down.Let it cool on a wire rack for 10 minutes. Then take off the collar and let it cool all the way down.

Also See

Pandolce Recipe