Italian Cake's

ITALIAN MARGHERITA SPONGE CAKE

One of the most famous and simple Italian cake………YUMMY!

Preparation time: 20 minutes

Cooking time: 30 min

Serves: 8-10 people

Ingredients:

  • 3 1/2 oz (7 tablespoons) unsalted butter, melted and cooled, plus extra for greasing
  • 6 eggs, separated
  • 7 oz (1 cup) caster/superfine sugar
  • zest of 1 lemon, grated
  • 3 oz (3/4 cup) plain/all purpose flour
  • 2 oz (1/2 cup) potato flour salt

Method:

Preheat the oven to 350°F.

Grease a 10-inch springform cake tin with butter and line the base with baking parchment.

Whisk the egg yolks, all but 1 tablespoon sugar and lemon rind until light then fold in the butter.

Sift the plain and potato flours and a pinch of salt on to greaseproof paper.

Whisk the whites in a grease-free bowl until just stiff.

Whisk in the remaining sugar.

Fold the flour and whisked whites alternately into the egg/sugar mixture.

Spread into the tin.

Bake for 30 minutes or until a cocktail stick inserted in the centre comes out clean.

 

 

 

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply

    %d bloggers like this: