Torta Margherita
Yield
1 cakePrep
25 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 1 | pinch |
salt
|
*
|
| 177 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 158 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
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.
