Pasta Margherita recipe, the classic cake – Italian Cuisine

Pasta Margherita recipe, the classic cake


  • 120 g potato starch
  • 120 g granulated sugar
  • 4 eggs
  • 1 lemon
  • powdered sugar
  • butter
  • salt

Beat the yolks very well with the sugar, then add the starch and the juice of the whole lemon and work the mixture for a long time until it is smooth.
Mounted until stiff the egg whites with a pinch of salt and gently incorporate them into the mixture of yolks.
Butter a cake pan (ø 22 cm), sprinkle it with starch and icing sugar and fill it with the mixture. Bake at 180 ° C for 25 minutes.
Remove from the oven the cake and let it cool before turning it out.
Serve it with icing sugar, accompanying it as desired with custard or whipped cream and seasonal fruit.

To know: this pasta has the effect of a soufflé: it swells in the oven and, once taken out of the oven, tends to sit down. This imperfect aspect is its beauty and is offset by a very mild flavor.

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