Torta Margherita

Margherita Cake Layer

Preparation info

  • Makes

    one 9 inch

    cake layer
    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This delicate cake layer was undoubtedly named after Margherita di Savoia, Italy’s second and most popular queen. As in a French génoise, the eggs and sugar are warmed before being whipped, so that they can absorb the air that leavens the batter while the cake is baking. These layers keep extremely well. Double-wrap them in plastic wrap and store in the refrigerator up to 5 days or in the freezer up to 1 month.