Forget everything you think you know about cake. This isn't your grandma's fruitcake, heavy and dense; this is Grandma's Margherita Cake – a light, airy delight bursting with fresh, vibrant flavors. Inspired by the classic Italian pizza, this surprisingly simple recipe combines the sweetness of a vanilla cake with the bright tang of tomatoes and the aromatic zest of basil, creating a unique and utterly irresistible treat. Imagine a moist, spongy cake infused with the sunny taste of summer, perfect for a casual afternoon tea or a special celebration.
This unbelievably simple recipe will have you whipping up this masterpiece in no time. Forget complicated techniques and frustrating failures; this recipe prioritizes ease and deliciousness. Ready to transform your baking repertoire and experience the joy of this surprisingly simple yet incredibly flavorful cake? Let's dive into the step-by-step process!
Tools Needed
- Electric Whisk
- Cake Pan (20cm diameter springform pan)
- Toothpick
Ingredients
- Eggs: 3
- White Sugar: 1 glass + 1/2 glass
- Potato Starch: 1/2 glass
- Corn Oil: 6 tablespoons
- 00 Soft Wheat Flour: 1 glass
- Baking Powder: 2 generous teaspoons
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg yolks from whites. Mix egg yolks with half a glass of sugar, a pinch of salt, and whisk for 3-4 minutes until light and frothy.
- Add half a glass of potato starch to the yolk mixture. Mix with a whisk, then use the electric whisk for two minutes.
- Add 3 tablespoons of corn oil (or soybean/sunflower oil) and whisk for another minute.
- Add a full glass of 00 soft wheat flour and mix with a whisk, then use the electric whisk.
- Add 2 teaspoons of baking powder, mix with a whisk. The mixture will thicken.
- Add another 2 tablespoons of corn oil and mix briefly (5-6 seconds) with the electric whisk.
Step 2. Incorporate Egg Whites
- Beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Whisk for 3-4 minutes.
Step 3. Bake the Cake
- Pour the batter into a buttered and floured (or parchment-lined) 20cm diameter springform pan.
- Bake in a preheated fan oven at 175 degrees for 35 minutes. Do the toothpick test to check doneness.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Work the egg whites thoroughly for a better result.
- Whisk each step for at least 3-4 minutes, except when adding the oil, for a soft and delicious cake.
- Sprinkle with icing sugar after baking.
Nutrition
- N/A
FAQs
1. Can I substitute the fresh tomatoes with canned tomatoes?
While fresh tomatoes are best for their flavor, you can use canned, diced tomatoes. Just make sure to drain them well first to avoid a soggy cake.
2. What kind of basil should I use?
Fresh basil is essential for the best flavor. Sweet basil is traditional, but you can experiment with other varieties if you like.
3. How long can I store leftover Margherita Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
So there you have it – Grandma's Margherita Cake, a surprisingly simple yet incredibly rewarding baking experience. This recipe is a testament to the power of fresh, simple ingredients combined with a touch of love. Enjoy this unique and delicious cake, and don't be afraid to experiment with your own variations!