Torta Margherita

La Torta Margherita cake was originally a very poor, made of flour, starch, sugar and eggs: no butter, no oil, no yeast. Practically a sponge cake sprinkled with icing sugar. Today the Margherita pie recipes include the addition of butter or oil, and yeast. In fact, the added fat makes it more attractive to the yeast mixture and makes it lighter you can decrease the number of eggs.
This is the version of Torta Margherita favorite, preserving tradition, but without losing sight of the lightness and fragrance.

Ingredients:

190 g butter softened at room temperature
250 gr sugar
4 eggs
125 gr of flour
125 grams of potato starch
1 bag of vanilla
1 / 2 packet of yeast
1 pinch of salt
icing sugar

Beat the egg yolks with 4 tablespoons of boiling water, add sugar, vanilla and yeast. Separately work the butter softened at room temperature, to make it frothy and incorporate the yolks. Mix the flour and starch and sift together with compost, mixing only necessary to mix the whole.

Beat the egg whites until stiff firm with a pinch of salt and combine the compound by mixing gently.

Pour the batter into a cake cm in diameter. 24 paper lined oven and bake in preheated oven at 180 degrees for 45 minutes.

At the end of cooking cool the cake and sprinkle with powdered sugar. If served warm will be a soft irresistible.