By: Francesca Montillo, ISDA Food + Travel Writer 

If you have read some of my previous posts, you might recall that I grew up in Italy. One of the beautiful things (admittedly, there were many) about having a stay-at-home mom while growing up is the bounty of food she cooked and baked for the family. 

So today, I want to share another recipe she frequently prepared for the family: Torta Margherita, named after Queen Margaret. This is hardly “her recipe,” in that, I admit,  it is made by many Italians.

If you have traveled to Italy, or ever lived there, you might have noticed that the “lievito per dolci,” which is Italy’s version of baking powder, comes in small, tiny envelopes each weighing 16 grams.

What many don’t realize is that on the back of those envelopes you will find some wonderful traditional recipes for Italian cakes and cookies. This recipe can often be seen on the back of those packets. I always bring back some of these envelopes when I travel to Italy and always keep the empty envelopes for the recipes that I might want to try “someday.” 

This cake is very, very simple, both in preparation and even flavor. It’s frequently made by moms because it’s not overly sweet, doesn’t contain unusual ingredients, and it’s one of those treats that kids can enjoy, without the parents feeling too guilty about giving them, even for breakfast.

Kids often smear some Nutella on top, but adults enjoy the light flavor of it as is, simply with a cup of espresso or tea. I urge you to make this now that summer is coming as it makes a great base for some macerated strawberries, or with a spoonful or two of sweetened whipped cream.   

Italian Torta Margherita 

Ingredients  

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 

¼ teaspoon salt 

Powdered sugar for sprinkling 

Instructions 

1. Preheat the oven to 350ºF. Butter and flour an 8-inch springform pan and set aside. 
2. Sift the cornstarch and baking powder together and set aside. 
3. 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.)   
4. With a rubber spatula, gently fold in the sifted cornstarch and baking powder into the beaten egg yolks. 
5. 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.  
6. Spread the batter in the pan and bake for 20 – 22 minutes, or until the top is golden. Cool cake for 15 minutes before removing it from the pan.  Sprinkle with powdered sugar and serve.

 

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