Torta Margherita

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.