My Margherita Cake

Name: My Margherita Cake
Total time: 3600 s
Yield: Serves 6 to 8 servings
Ingredients: 1 cup all-purpose flour (about 120 grams); 1/3 cup granulated sugar (about 80 grams); 1/3 cup vanilla powdered sugar (about 40 grams); 4 large eggs; Grated zest of 1 lemon; 1 teaspoon baking powder

Tania Orologio @cucinacon_tania

Bologna

Margherita cake is a simple dessert made with just a few quality ingredients, offering a delicate flavor that delights everyone. This versatile cake pairs well with pastry cream or fruit coulis.

Tania Orologio @cucinacon_tania

Bologna

Margherita cake is a simple dessert made with just a few quality ingredients, offering a delicate flavor that delights everyone. This versatile cake pairs well with pastry cream or fruit coulis.

Saved

Ingredients

1 hour

Serves 6 to 8 servings

1 cupall-purpose flour (about 120 grams)
1/3 cupgranulated sugar (about 80 grams)
1/3 cupvanilla powdered sugar (about 40 grams)
4large eggs
Grated zest of 1 lemon
1 teaspoonbaking powder

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Steps

1 hour

1

Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form and set aside. In another bowl, beat the yolks with the granulated sugar until the mixture is thick and pale.
2

Add the grated lemon zest, then gradually fold in the sifted flour while mixing continuously. Finally, gently fold in the beaten egg whites. Pour the batter into a greased 8-inch (20 cm) round cake pan. Bake in a preheated oven at 350°F (180°C) for 35 minutes. When done, remove from the oven and let cool completely.
3

Serve generously dusted with vanilla powdered sugar. Great as a snack, perfect for breakfast or as a dessert.