Torta Margherita
Submitted by stantee
Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.
YIELD
1 cakePREP
25 minCOOK
30 minREADY
1 hrsTorta Margherita is the Italian grandmother of sponge cakes. No butter, no oil, no leavening agents. Just eggs, sugar, flour, and a whisper of cocoa that gives the crumb its warm, chocolatey depth.
The magic is all in the technique. Eggs and sugar get warmed over simmering water, then whipped at high speed until they quadruple in volume. That billowy foam is the only thing making this cake rise.
Flour gets sifted in gently, a quarter cup at a time, so you keep every last bubble intact.
The result is impossibly light, golden-crusted, and just sweet enough to eat plain with an espresso or dress up with whipped cream and berries for something fancier.
Pro Tips
- Make sure the egg mixture feels warm to the touch before you start whipping. This is what allows it to reach full volume.
- Sift the flour in small batches and fold with a wide spatula using slow, deliberate strokes from the bottom up.
- Do not open the oven door for the first 20 minutes or the cake may collapse.
- Double-wrap in plastic once cooled if making ahead. It keeps beautifully for two days at room temperature.
Ingredients
Directions
Combine all but flour.
Whisk to mix. Place over simmering water so bowl touches water.
Whisk until warm.
Remove bowl and whip on hi speed with a whip attachment until light in color and cooled.
Volume will increase 4 times over.
Sift flour, ¼ cup at a time, over egg foam.
Fold GENTLY with a spatula after each addition to incorporate. keeping as much air as possible in mixture.
Pour into prepared pan.
Bake 325℉ (160℃) for 30 minutes, until risen, firm to touch and deep golden in color.
Invert on rack and carefully remove paper with point of a small knife.
Immediately invert to cool, to room temperature.
When cooled, may be double wrapped in plastic wrap.
Comments
You should also add 2 oz of melted butter, cooked in bain marie, to get a perfect batter.