What Is Torta Margherita?
Torta Margherita is a classic Italian sponge-style cake. It is made from eggs, sugar, flour, and often cornstarch or potato starch, with lemon zest for fragrance. The texture is soft and fine, a little denser than an airy sponge, and the flavor is mild and eggy rather than very sweet.
It is usually baked in a round pan, dusted with powdered sugar, and served plain with coffee, tea, or milk. It is a popular breakfast and snack cake, and it can also be split and filled.
Where the Name Comes From
Two explanations are commonly given. One is that the cake takes its name from the daisy (margherita in Italian), because the yellow crumb and white powdered sugar resemble the flower. The other is that it was named in honor of Queen Margherita of Savoy in the late 19th century. The same name is used for the famous pizza, so the story is often retold. It is hard to be certain which is right, and both are probably best treated as tradition.
Ingredients
This makes one 22 cm (9 inch) round cake.
- 4 large eggs, separated, at room temperature
- 150 g (3/4 cup) sugar, divided
- 100 g (3/4 cup) all-purpose flour
- 100 g (3/4 cup) cornstarch or potato starch
- 100 g (7 tablespoons) butter, melted and cooled
- Zest of 1 lemon
- 2 teaspoons baking powder
- Pinch of salt
- Powdered sugar, for dusting
In Italy, bakers often use a vanilla-flavored raising agent (lievito per dolci). If you cannot find it, baking powder with a little vanilla works.
Method
- Heat the oven to 175 C (350 F). Grease and line a 22 cm round pan.
- Beat the egg yolks with half the sugar and the lemon zest until pale and thick.
- In a clean bowl, whisk the egg whites with the salt until foamy, then add the remaining sugar gradually and whip to soft, glossy peaks.
- Sift the flour, starch, and baking powder together.
- Fold a third of the whites into the yolk mixture to loosen it. Fold in the dry ingredients in two or three additions, then the rest of the whites, then the melted butter, working gently to keep the air.
- Pour into the pan and bake for about 35 to 40 minutes, until golden and springy to the touch.
- Cool in the pan for 10 minutes, then turn out. Dust with powdered sugar when cool.
Tips for a Light Crumb
- Use a very clean bowl for the whites. Any trace of yolk or grease can stop them from whipping up.
- Fold, do not stir. Overmixing deflates the batter.
- Do not open the oven in the first 20 minutes or so.
- Cool the melted butter so it does not collapse the foam.
- Sift the starch, which is prone to clumping.
Serving and Filling Ideas
- Serve plain with espresso or tea.
- Top with macerated strawberries and softly whipped cream.
- Spread with Nutella or jam, as many children like.
- Split and fill with pastry cream, mascarpone cream, or amaretto cream.
- Use as a base for a simple layered cake.
Storage
The cake keeps covered at room temperature for 2 to 3 days. It is often said to taste even better the next day.
FAQ
What does margherita mean in Italian?
Margherita is the Italian word for daisy and also a woman’s name.
What is Italian sponge cake called?
Pan di Spagna is the classic Italian sponge cake, often used for layered cakes. Torta Margherita is a related but slightly richer, softer cake.
What is the most famous Italian cake?
That varies by who you ask. Tiramisu, which is an assembled dessert, is often considered the best known, and regional cakes have devoted fans.
What is the traditional Italian cake for Easter?
Colomba di Pasqua, a dove-shaped sweet bread, and pastiera napoletana, a wheat and ricotta tart from Naples, are two well-known Easter sweets.
For another lemon-scented loaf, try our lemon polenta pound cake. For other everyday cakes, see the Italian apple cake or the Italian cherry ricotta cake.