Pasta Margherita recipe is described for the first time in 1892 in one of the most famous recipe books of the Italian cuisine, "L 'Artusi" (title: Science in cooking and the art of eating well).
Is simple sponge cake (gluten-free) with only 4 ingredients, prepared in a few minutes, that is classically served with a sprinkling of icing sugar (snow-white and light like the daisy flower petals), but it is also excellent stuffed with jam or cream.
INGREDIENTS
1 cup potato starch 1 cup icing sugar 5 eggs juice and zest of a lemon
PREPARATION
1) Divide the yolks from the whites and whisk the egg whites until stiff.
2) Whip the egg yolks with the sugar until they become light and fluffy (preferably use an electric whisk).
3) Add the sifted potato starch, lemon juice and zest, and continue working with the whips until the batter is homogeneous 4) Combine and mix the whipped egg whites by working gently with a spoon in up, down and over motion. 5) Grease and flour a round mold of 6-8 inches in diameter.
6) Bake at 350 ° F for 35-40 minutes and check for doneness by using the toothpick test.
Remove from the oven and let it cool. Serve with icing sugar.
Optional: This classic pasta margherita recipe does not contain baking powder but egg yolks and whipped whites are supposed to make the cake very soft. If you prefer you can add a teaspoon of baking powder to the final mix for extra fluffiness.
