Torta Margherita

Classic Italian breakfast cake that fluffy, rich, and subtly sweet!

Torta Margherita is a classic Italian cake recipe that's fluffy and dense similar to a sponge cake. This torta is traditionally served for breakfast.

Made with just sugar, eggs, flour, cornstarch, and lemon zest, plus butter for the pan.

Start by combining 3 large eggs and 5 large egg yolks in large mixing bowl. Save the egg whites for another recipe!

Add in the sugar and use a handheld mixer to beat until light and fluffy; about 2-3 minutes works.

Add in the lemon zest (vanilla works too). Then fold in the cornstarch and all purpose flour.

Pour the batter into a greased and floured springform pan. You can also use a cake pan here.

Bake just until the cake starts to turn golden in color and pulls away from the sides of the pan.

Once completely cooled, dust the top of the torta with powdered sugar before serving.

Serve Torta Margherita with a side of fresh fruit and cup of coffee or tea. Store leftover cake in an airtight container in the refrigerator for a week.

Italian Torta Margherita is a delicious and easy breakfast treat! Get the recipe link below. Enjoy!