Torta Margherita

* Exported from MasterCook *

Torta Margherita

Recipe By : Katie E Green <kgreen@u.washington.edu>
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs
2 large egg yolks
1 pinch salt
3/4 cup sugar
1 cup flour
If a chocolate flavored cake is desired
substitute for the flour above:
2/3 cup flour
1/4 cup dutch cocoa powder

NOTE: Eggs and sugar are warmed to room temperature before whipping.
This allows more air to be absorbed and LEAVEN the batter while baking.
Combine all but flour. Whisk to mix. Place over simmering water so
bowl touches water (double boiler application). Whisk until warm (100 -
105F). Remove bowl and whip on hi speed with a whip attachment until
light in color and cooled. Volume will increase 4 times over.
Sift flour, 1/4 cup at a time, over egg foam. Fold GENTLY with a
spatula after each addition to incorporate...keeping as much air as
possible in mixture.
Pour into prepared pan (greased and lightly dusted with flour or
cocoa). Bake 325F for 30 minutes, until risen, firm to touch and deep
golden in color. Invert on rack and carefully remove paper with point of
a small knife. Immediately invert to cool, to room temperature.
When cooled, may be double wrapped in plastic wrap. Will keep 5 days
ahead in refrigerator; freezer 1 month.
Cake may be used as is, or split and iced with either
"filling" for Torta Nera Con le Noci, or Torta Di Amaretti.
Also simple dribblings of a raspberry puree, or chocolate sauce or
cranberry liqueur type sauce and powdered sugar dusting would be nice.
The Chateau in Ottowa presented such a cake, sitting on a plate which
had a thin half circle each of raspberry puree/chocolate puree (like
sitting on a two colored doily). Very nice, as the bites of sponge type
cake could be doused in the sauce of your choice.





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