Torta Margherita: Classic Soft Sponge Cake…
Often the simplest things are the most delicious, like this daisy cake I prepared today, the classic fluffy recipe, it melts in your mouth, a real treat, ideal not only to fill with various creams but also to enjoy like this, for snack or breakfast.
To prepare this daisy cake I used a cake pan with a diameter of 18 cm, but it is also fine if you have a 20 or 22 cm mold (8-inch or 9-inch).
Ingredients:
- 3 eggs
- 120g (1/2 cup + 1 tablespoon) sugar
- 100g (7 tablespoons) unsalted butter
- 120g (1 cup) potato starch
- 100g (3/4 cup) all-purpose flour
- 50ml (3 1/2 tablespoons) milk
- 1 packet (about 2 teaspoons) baking powder
- 1 pinch of salt
- Grated zest of 1 organic lemon
- Vanilla extract or vanilla bean seeds, to taste
- Vanilla-flavored powdered sugar (icing sugar), for dusting
How to Prepare Torta Margherita:
- Place the butter in a bowl and let it soften, then add the sugar and cream with electric whips, or if you like, put in the planetary mixer.
- Now add the eggs with the vanilla essence (or seeds from the pod) and the grated zest of half a lemon, letting them mix one at a time.
- Sift the flour with the baking powder, pinch of salt and starch and add them to the mixture, mix with the whisks and add the milk as well, stir well so that the mixture is well blended.
- Grease and flour with butter and flour a cake pan with a diameter of 18-22 cm (7-9 inch),(if the cake pan is wider than 18 cm the baking time will be shortened be careful!), pour the mixture and bake at 175 °C (350 °F) for about 35-40. Do the toothpick test to make sure the daisy cake is cooked.
- Once cooled, remove it from the mold and sprinkle with powdered sugar.
Enjoy!
