Torta Margherita Recipe

Torta Margherita is a classic Italian cake recipe that’s fluffy and dense similar to a sponge cake. This subtly sweet cake is traditionally served for breakfast and is great with a cup of coffee.

Torta Margherita is a classic Italian recipe made with lots of eggs, sugar, flour, and cornstarch. This is a great treat for snacking or a simple dessert, but is light enough to serve for breakfast with fruit.

The name of the cake originates from the late 19th century after Queen Margherita of Italy. Legend has it that the cake was created to honor her, and has since become a staple in Italian kitchens.

If you love classic Italian desserts, don’t miss this Almond Ricotta Cake, Torta Sbrisolona, Italian Cornmeal Cookies, Pane al Cioccolata, or this Limoncello Layer Cake recipe. And, for a similar recipe, be sure to try my three-ingredient Italian Sponge Cake, Torta Paradiso, or this classic Ciambella recipe.

You’ll Love Torta Margherita!

This recipe for Italian Torta Margherita is a classic cake know for its simplicity and taste. Made with just a few ingredients, you’re going to love how fluffy and simple this cake is.

The cake has a light and fluffy texture with a hint of lemony flavor. It’s subtly sweet making it great for a light dessert or breakfast treat.

The richness of the cake comes from the eggs. This recipe uses three whole eggs and five egg yolks, that are whipped with sugar, and has no added oil or butter.

If making as a light dessert, Torta Margherita is delicious served with macerated berries and whipped cream. I like to top the cake with a sprinkle of powdered sugar before serving.

This recipe comes together fast too and tastes even better the next day. All you need is a few ingredients and a cake pan. It’s great to make ahead and perfect for snaking on.

So, if you’re looking for a light and fluffy cake that’s totally unique in texture, you’ve got to give this recipe a try!

Ingredients and Substitutions

• Eggs: this recipe calls for a lot of eggs. You will need eight eggs total: three whole eggs and five yolks. Use large room temperature eggs and be sure to save the egg whites for other recipes like these Amaretti Cookies.
• Granulated Sugar: the sugar gets mixed with the eggs to make a light and fluffy batter. Use just regular granulated sugar here.
• Cornstarch: cornstarch helps to thicken the batter making for a light cake. Potato starch can be used instead.
• All Purpose Flour: use regular unbleached all purpose flour for this recipe. Be sure to sift it ahead of time to ensure that there are no lumps.
• Lemon: a little bit of lemon zest is added to the batter to give the Torta Margherita extra flavor. You can use other flavoring agents, such as vanilla extract, instead.
• Butter: here, the butter isn’t used in the cake recipe, but instead used to grease the pan before adding the batter. You can use whatever your preferred cake greaser is instead, such as nonstick cooking spray.

How to Make Torta Margherita

This recipe for Torta Margherita, Italian Margherita Cake, is simple to make and only requires a few ingredients. Start by buttering a 9-inch springform pan and preheating oven to 350 degrees.

Step 1: mix the eggs and sugar

First, you want to add the eggs to a large bowl. Here, you are using three whole eggs and five egg yolks.

To the eggs, add in the granulated sugar. Then, use a handheld mixer to beat the eggs until they are light, fluffy, and pale in color. This will take about three to four minutes.

Step 2: add in the zest and dry ingredients

Next, add in the zest of one lemon. You can always substitute other flavors here like orange zest, vanilla, or almond extract.

Lastly, fold in the cornstarch and flour. Be sure to sift the flour ahead of time to ensure there are no lumps.

Step 3: pour into prepared pan

Pour the batter into the prepared pan and spread using a rubber spatula. Bake on the center rack in the preheated oven.

This cake takes only 25-30 minutes to bake. Check it with toothpick to ensure doneness. Remove from oven and let cool for 10 minutes before removing the collar from the pan.

Step 4: top with powdered sugar

The final step is to dust the top of the cooled cake with powdered sugar. Serve room temperature or cold.

This Torta Margherita is excellent served on its own or with a dollop of whipped cream and strawberries. See below for more serving suggestions.

Serving Suggestions

Torta Margherita is a classic Italian recipe. The recipe varies by regions, but it’s a cake that is loved by Italians everywhere. The texture is slightly eggy and is a great base for other flavors.

The classic way to eat this cake is with powdered sugar on top. And that’s especially good if making this cake for simple breakfast treat.

If you are serving for dessert, try adding macerated strawberries and whipped cream. Or, to make it extra special, serve with a drizzle of chocolate hazelnut Nutella spread.

I always like to serve this cake along with a cup of coffee or tea. It’s light and fluffy, and sure to become a new favorite treat.

Recipe Tips

• Eggs: use room temperature large eggs. Save the leftover egg whites to make egg white omelets or these delicious Lemon Amaretti Cookies.
• Mixing: the eggs and sugar need to be light and frothy before adding in the dry ingredients otherwise the cake will be dense.
• Cornstarch: in Italy, this cake is made using potato starch instead of cornstarch. Either thickeners work for this recipe.
• Cake Pan: if you don’t have a springform pan, a standard 9-inch cake pan works. Be sure to grease the pan well and add a parchment round to the bottom.
• Topping: Torta Margherita is traditionally served with dusted powdered sugar on top. You can also serve it with macerated berries and whipped cream for a simple dessert.
• Storage: leftover cake can be store in an airtight container in the refrigerator for up to a week. You can also freeze the cake for up to two months. Defrost before serving.

Frequently Asked Questions

More Italian Cake Recipes!