Torta Margherita
By: Anonymous
Published: Sunday, February 14, 2010 - 4:08am

Ingredients




4 lrgs Eggs
2 lrgs Egg yolks
1 pch salt
cup Sugar
1 cup Flour
If a chocolate flavored cake is desired
cup Flour
cup Dutch cocoa powder

Preparation

1 NOTE: Eggs and sugar are warmed to room temperature before whipping. This allows more air to be absorbed and LEAVEN the batter while baking. 2 Combine all but flour. Whisk to mix. Place over simmering water so bowl touches water (double boiler application). Whisk until warm (100 - 105F). 3 Remove bowl and whip on hi speed with a whip attachment until light in color and cooled. Volume will increase 4 times over. 4 Sift flour, 1/4 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. 5 Pour into prepared pan (greased and lightly dusted with flour or cocoa). 6 Bake 325F 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. 7 When cooled, may be double wrapped in plastic wrap. Will keep 5 days ahead in refrigerator; freezer 1 month. 8 Cake may be used as is, or split and iced with either "filling" for Torta Nera Con le Noci, or Torta Di Amaretti. Also simple dribblings of a raspberry puree, or chocolate sauce or cranberry liqueur type sauce and powdered sugar dusting would be nice. The Chateau in Ottowa presented such a cake, sitting on a plate which had a thin half circle each of raspberry puree/chocolate puree (like sitting on a two colored doily). Very nice, as the bites of sponge type cake could be doused in the sauce of your choice.