Historical recipe: Torta Margherita – a 19th-century gluten-free cake
- Preparation and cooking time
- Total time
- Difficulty 2/10
- 120g Potato starch, sifted
- 120g Caster sugar
- 4 Eggs
- Juice or zest of a lemon (optional)
- STEP 1
Separate the egg yolks from the whites. Beat the yolks with the sugar until pale and creamy. Add the lemon (optional) and the potato starch and beat.
- STEP 2
In a separate bowl, whisk the egg whites until stiff peaks form, then delicately fold the whites through the batter.
- STEP 3
Place the mixture into a round cake tin (buttered and lined with baking paper). Bake at a moderate heat for about an hour or until golden on top and firm to the touch.