*  Exported from  MasterCook  *

                            Torta Margherita

Recipe By     : Katie E Green <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate                        Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      lg            Eggs
  2      lg            Egg yolks
  1      pn            Salt
    3/4  c             Sugar
  1      c             Flour -OR-
    2/3  c             Flour -- plus:
    1/4  c             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
to 105 F). 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 325 F 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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