Margarita sponge cake is a favorite Italian dessert with the poetic name Torta Margherita.
In Italy, a sponge cake is called a cake, and Margherita sponge cake is one of the most popular recipes! This sponge cake is an integral part of Italian confectioneries, and not only children, but also adults love it.
Airy, like a feather, and delicate sponge cake is ideal for a cup of morning tea or coffee, and will also be a wonderful afternoon snack with a glass of milk.
Of course, the sponge cake can be divided into layers and coated with cream, but in a cafe or pastry shop it will only be served sprinkled with powdered sugar.
So let's move to sunny Italy and try that classic sponge cake, which is very simple to prepare.
Let's prepare the biscuit pan in advance. Line the bottom of a mold with a diameter of 23-25 cm with parchment, grease the sides with butter and dust with flour, shaking off excess. Melt the butter and cool until warm. Preheat the oven to 180 degrees.
While the oil is cooling and the oven is heating up, beat the eggs and sugar into a fluffy mass, it took me 5 minutes. The mass increases in volume three times.
Then add vanillin or lemon zest to the egg-sugar mixture. Add flour, starch and baking powder, which we first sift through a sieve. Gently mix the dough using a spoon using the folding method.
Add warm oil and mix gently.
Fill the mold with the finished dough and place in the oven for 30-45 minutes until the skewer is dry. Focus on your oven.
Take out the baked biscuit and cool in the mold until warm. Then we release it from the mold and place it on a wire rack to cool completely.
The margarita sponge cake is ready. Sprinkle it generously with powdered sugar, cut into portions and enjoy the airy Italian sponge cake.
Stunningly tender and soft; airy and light as a feather; melting in your mouth - that’s what a wonderful sponge cake you get from this recipe!
As soon as I saw this fluffy, golden sponge cake, I immediately ran to cook! I liked it because of its simplicity of execution and the result. This recipe is very similar to my favorite sponge cake, which always turns out great! It’s just as easy to prepare and turns out deliciously fluffy! The difference is that potato starch is added to the dough half and half with wheat flour, and also butter, as in Prague cake or quick cherry pie. Starch in biscuit, do you know why? It adds even more fluffiness! And the oil, I think, gives a pleasant golden hue and softness.
We call this recipe Biscuit with starch, but in fact it is a favorite Italian delicacy with the poetic name Torta Margherita! Yes, sponge cake in Italy is called cake, and this is one of the most popular recipes! This is the kids' favorite dessert for breakfast or afternoon snack with a cup of tea or cocoa; This is the same Margherita cake that you will be served in every Italian cafe - certainly generously sprinkled with powdered sugar!..
This is a basic recipe, but in general, you can add poppy seeds, raisins, cocoa to the dough; you can cut the finished sponge cake into layers and layer it with cream, jam... It’s up to your taste! But first, I suggest you travel to sunny Italy and try that classic sponge cake - lush, soft, tender! Thanks to Inna and Ira for the recipe!
Ingredients:
For a mold 23-25 cm (depending on the diameter of the mold, the cake will be from 4 to 6 cm high):
- 4 large chicken eggs;
- 150 g sugar;
- 100 g wheat flour;
- 100 g potato starch;
- 1 tablespoon baking powder (10g);
- 80 g butter;
- Powdered sugar.
How to bake:
We take the eggs out of the refrigerator in advance, they should be at room temperature - then they beat better!
Prepare the pan by greasing it with a thin layer of butter and dusting it with flour.
Let's turn on the oven to warm up to 180C and prepare the dough.
Melt the butter in the microwave or in a water bath and set aside to cool slightly.
Beat the eggs and sugar with a mixer until the mass turns light and triples in volume. It took me about 4-5 minutes to beat. Beat as usual for a biscuit or charlotte: first at low speed, then at medium, then at high. The result is a light, thick, fluffy mass.
Sift flour with starch and baking powder into it. Gently, in a circular motion from bottom to top, mix with a spoon or silicone spatula.
Now pour in the melted butter - it should not be hot or cold, but a little warm.
And again carefully knead until smooth with a spatula.
This is how fluffy the dough is!
Pour it into the prepared pan (by the way, kneading with a spatula is not very common, but spreading the remaining dough from the sides of the bowl is super!).
And put it in the oven.
Bake the biscuit at 180C for 30-45 minutes, depending on the nature of your oven. We test for doneness and bakedness with a wooden skewer and see if it’s dry and the top of the sponge cake is golden brown and risen – it’s time to turn it off!
A freshly baked sponge cake rises like this in a cute lump. Then it settles slightly, but still remains super fluffy!
We immediately remove the pan with the biscuit from the oven and let it cool at room temperature for about 10 minutes. Then remove the cake from the pan and place it on a wire rack. And when it has cooled completely, transfer it to a dish and generously sprinkle with powdered sugar through a strainer!
Cut into portions and treat yourself to the most delicate Italian sponge cake!
It's soft as a feather - this is the first time I've tried this kind of dough!
In this article we will look at how to make sponge cake at home, tasty and quick. After getting acquainted with our secrets, you will be able to show off your culinary talent and create a real masterpiece that your family members will love.
Classic sponge cake recipe
Cooks use the classic recipe for making sponge cake, which is subsequently used to make desserts and cakes.
For a regular cake, the finished sponge cake is cut lengthwise into several layers, soaked in syrup and coated with cream. For some cakes, the sponge cake is completely passed through a meat grinder. Now let's move on to the recipe.
Ingredients
Servings: 1
- flour 1 glass
- egg 4 things
- sugar 1 glass
- vanilla sugar 1 tsp.
Per serving
Calories: 267 kcal
Proteins: 8.2 g
Fats: 5.5 g
Carbohydrates: 45.6 g
1 hour. 5 minutes. Video recipe Print
Grease the pan with oil and place parchment on the bottom. If you don't have parchment on hand, you can lightly dust the pan with flour. It is recommended to sift the flour itself several times.
Separate the yolks from the whites very carefully. The whites will beat well only if there is no yolk left in them. Wash the bowl for whipping egg whites well and wipe it with a paper towel soaked in lemon juice.
Place the yolks in the prepared bowl, add vanilla sugar and half the regular sugar. Grind the resulting mass until it increases in volume and turns white. You can grind the yolks with a mixer or a regular fork.
Place the whites in a bowl and beat with a mixer at low speed until a fluffy foam appears. After this, increase the speed and, continuing to beat, add sugar in a thin stream. Beat the egg whites until they spill out when you turn the bowl over.
Combine a third of the whites with the yolks and mix. After this, add flour to the resulting mass and continue mixing. Next, add the remaining whites and mix the dough.
Place the resulting dough into the mold and smooth it out well. After this, we send the form to the oven, heated to 190 degrees, for about 35 minutes. The biscuit is ready when it shrinks a little, and the edges move away from the sides of the pan, and when pressed slightly they will spring back.
Recipe for making biscuits in a slow cooker
Sponge cake prepared in a slow cooker is perfect for shaping cakes and desserts. The basis of a good biscuit dough is beaten eggs and high-quality sugar. At the end you need to add flour to the resulting mass. If you add fresh berries or chopped fruit to the dough, you will get an excellent charlotte. Now let's talk directly about the recipe.
Ingredients:
- eggs - five pieces
- flour - one glass
- sugar - one glass
- vanillin - one gram
Preparation:
- Beat eggs with sugar until white foam appears. If you use a mixer it will take about ten minutes. After this, add vanillin and flour. It is recommended to knead the biscuit tightly from the bottom up, lifting it with a spoon. You should not beat with a mixer, as the fluffiness will be lost.
- Grease the mold well with oil. Then lay out the dough and put it in the slow cooker. Select baking mode on the control panel.
- In exactly an hour the biscuit will be ready. Carefully remove it from the mold and let cool.
Cooking video
Step-by-step Italian sponge cake recipe
In Italy, the sponge cake is called the “English dessert”. However, it has nothing to do with England.
Ingredients:
- milk -- 0.5 liters
- one half lemon
- yolks - 4 pieces
- sugar -- 85 grams
- flour -- 170 grams
- butter - two tablespoons
- brandy - one tablespoon
- cookies -- 210 grams
- Strega liqueur -- 85 grams
- berry liqueur -- 85 grams
- apricot jam - three tablespoons
- whipped cream and toasted nuts
Preparation:
- Heat milk and lemon in a saucepan. As soon as small bubbles begin to appear, remove the pan from the stove.
- Beat the egg whites well, adding sugar little by little. Beat until the mixture turns light yellow. After this, add flour. Pour milk through a sieve and transfer the resulting mixture to a large saucepan.
- Bring the mixture to a boil. Boil for five minutes, stirring all the time. Next, remove the dishes from the stove and add brandy. Beat the butter. Stir the contents of the pan so that no lumps appear.
- Dip one side of the biscuits in brandy and the other in
Stunningly tender and soft; airy and light as a feather; melting in your mouth - that's what a wonderful sponge cake you get from this recipe!
As soon as I saw this fluffy, golden sponge cake, I immediately ran to cook! I liked it because of its simplicity of execution and the result. This recipe is very similar to my favorite sponge cake,which always succeeds! It’s just as easy to prepare and turns out deliciously fluffy! The difference is that potato starch is added to the dough in half with wheat flour, and also butter. Starch in biscuit, do you know why? It gives even more fluffiness! And the oil, I think, gives a pleasant golden hue and softness.
We call this recipe Biscuit with starch, but in fact it is a favorite Italian delicacy with the poetic name Torta Margherita! Yes, sponge cake is called cake in Italy, and this is one of the most popular recipes! This is the kids' favorite dessert for breakfast or afternoon snack with a cup of tea or cocoa; This is the same Margherita cake that you will be served in every Italian cafe - certainly generously sprinkled with powdered sugar!..
This is a basic recipe, but in general, you can add poppy seeds, raisins, cocoa to the dough; you can cut the finished sponge cake into layers and layer it with cream, jam... It’s up to your taste! But first, I suggest you travel to sunny Italy and try that classic sponge cake - lush, soft, tender!
For a mold 23-25 cm (depending on the diameter of the mold, the cake will be from 4 to 6 cm high):
We take the eggs out of the refrigerator in advance, they should be at room temperature - then they beat better!
Prepare the pan by greasing it with a thin layer of butter and dusting it with flour.
Let's turn on the oven to warm up to 180C and prepare the dough.
Melt the butter in the microwave or in a water bath and set aside to cool slightly.
Beat the eggs and sugar with a mixer until the mass turns light and triples in volume. It took me about 4-5 minutes to beat. Beat as usual for a biscuit or charlotte: first at low speed, then at medium, then at high. The result is a light, thick, fluffy mass.
Sift flour with starch and baking powder into it. Gently, in a circular motion from bottom to top, mix with a spoon or silicone spatula.
Now pour in the melted butter - it should not be hot or cold, but a little warm.
And again carefully knead until smooth with a spatula.
This is how fluffy the dough is!
Pour it into the prepared form (by the way, kneading with a spatula is not very common, but spreading the remaining dough from the sides of the bowl is super!).
And put it in the oven.
Bake the biscuit at 180C for 30-45 minutes, depending on the nature of your oven. We test for doneness and bakedness with a wooden skewer and see if it is dry and the top of the biscuit is golden brown and risen - it’s time to turn it off!
A freshly baked sponge cake rises like this in a cute lump. Then it settles slightly, but still remains super fluffy!
We immediately remove the pan with the biscuit from the oven and let it cool at room temperature for about 10 minutes. Then remove the cake from the pan and place it on a wire rack. And when it has cooled completely, transfer it to a dish and generously sprinkle with powdered sugar through a strainer!
Cut into portions and treat yourself to the most delicate Italian sponge cake!
It's soft as a feather - this is the first time I've tried this kind of dough!
