Torta margherita

 
                              Torta Margherita
 
 Recipe By     : Katie E Green 
 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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