Margherita cake

It is the most popular cake named after the queen Margherita of Savoy.

Ingredients

Servings 6

• 5 oz sugar
• 5 oz butter
• 4 ½ oz potato starch
• 4 egg yolks
• 4 egg whites
• 2 half cups Cognac liqueur

Preparation

25 minutes preparation + 40 minutes cooking

Whisk the butter and sugar into a bowl until fluffy. Gently fold in the egg yolks one by one; add also the lemon zest, the potato starch and the liqueur.

Then gently fold in the egg whites whisked to firm peaks. Poor the mixture into a buttered oven tin and bake in a medium oven for about 35 – 40 minutes; once cooked, remove the cake from the tin and sprinkle with powdered sugar.

Step 1

Begin by amalgamating the butter and the sugar in a receptacle until soft.

Step 2

When the mixture is homogeneous, carefully fold in the egg yolks one by one.
Keep the egg whites aside.

Step 3

Then add the lemon rind, the starch and the liqueur.

Step 4

Separately, in a receptacle, whip the egg whites to stiff peaks.

Step 5

Blend the whipped egg whites into the rest of the mixture and mix well.

Step 6

Butter and flour an oven pan of about 10.4 inches in diameter.

Step 7

Put in the oven for about 35-40 minutes at a temperature of 340-350°F.
Once it is ready, leave to cool and remove from the mold with the aid of a knife.
Decorate with powdered sugar.

Food history