ricetta senza glutine, torta senza glutine, torta margherita senza glutine

Margherita Sponge Cake

Tags: Desserts Cakes | Cookies

An irresistible recipe for the classic breakfast cake that you can fill with cream or jam, or simply enjoy on its own!


4 medium
150 g
150 g
150 ml
350 g
8 g
baking powder
to taste
icing sugar


For a round mold 24-26 cm in diameter:

  • Separate the egg yolks from the whites. Beat the egg whites until stiff, add 3 drops of lemon juice and set aside. In a large bowl, beat the egg yolks and sugar for about ten minutes with an electric beater until they are white and frothy.
  • At this point, add three or four small tablespoons of the flour sifted previously with the baking powder. Then add some milk, a small amount of butter and continue to mix with the beater.
  • After adding all the flour, milk and butter, incorporate the beaten egg whites and gently mix with a spatula, trying not to dismount the batter.
  • Turn the oven on in static mode to 180° C.
  • Line a mold of 24-26 cm in diameter with oven paper, pour in the batter and bake at 180° C for one hour.
  • Before tipping it out, do the toothpick test: stick it into the middle of the cake, and be sure the toothpick comes out very dry.
  • Gently tip the cake out of the mold and allow cooling before serving.

Tip: This cake is delicious even without filling, but when garnished with cream or jam, it is truly irresistible!