Pasta Margherita is a simple, tasty white cake that can be used to make all sorts of things. Spread it with icing, stack several rounds to make a creamy layer cake, use it in a zuppa inglese, bake it in a thin sheet, spread chocolate custard over it, and roll it up, to make a Christmas log (use chocolate to make the bark), and this is just the beginning. In short, it's quite versatile.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 4/5 cup (100 g) flour
- 1 cup (100 g) potato starch (many US supermarkets consider this a Jewish ingredient for some reason)
- 1/2 cup (50 g) butter, melted
- 6 eggs, separated
- 2 cups (200 g) powdered sugar
- Butter for buttering the pan
- Flour for flouring the buttered pan
Preparation:
Preheat your oven to 370 F (180 C)Beat the whites to moderately stiff peaks.
Whip the yolks and the powdered sugar until you obtain a fluffy white mixture. Fold in, a bit at a time, the whipped whites, the starch, the flour, and the butter.
Butter and flour a pan (he doesn't say how big; I would try a 10-inch pan to start with), pour in the batter, and bake it in a preheated oven until done, about 30 minutes.
