Italian Lemon Cornstarch Sponge Cake - Torta Margherita
A delicate Italian sponge cake made with cornstarch instead of flour, creating an exceptionally light and airy texture. The cornstarch gives this classic dessert a tender crumb while fresh lemon zest and juice provide bright citrus notes. Perfect for afternoon tea or as an elegant ending to dinner, this gluten-free cake showcases the Italian talent for transforming simple ingredients into something special. The separated eggs are key to achieving the characteristic height and fluffiness.
Ingredients
- ⅝ cup cornstarch
- ¼ tsp baking powder
- 4 large eggs, separated, at room temperature
- ½ cup vanilla sugar or granular sugargranulated sugar + vanilla extract1:1 + 1 tsp vanilladietary
Use 1/2 cup plus 2 tbs granulated sugar and add 1 tsp vanilla extract
Full guide → - 2 tbs vanilla sugar or granular sugargranulated sugar + vanilla extract1:1 + 1 tsp vanilladietary
Use 1/2 cup plus 2 tbs granulated sugar and add 1 tsp vanilla extract
Full guide → - 1 tbs lemon zest, grated
- 1 tbs lemon juice, fresh
- 1 tsp salt
- confectioners' sugar, for sprinkling
Instructions
- 1
Preheat oven to 350°F
- 2
Butter springform tube pan or two 9-inch round pans
- 3
Sift cornstarch and baking powder together
- 4
Beat egg yolks until pale in large bowl
- 5
Slowly beat sugar into yolks
- 6
Beat in vanilla, lemon zest, and lemon juice
- 7
Fold cornstarch mixture into yolk mixture
- 8
Beat egg whites with salt until stiff but not dry in clean bowl
- 9
Fold whites into yolk mixture gradually to avoid deflating
- 10
Spread batter evenly in prepared pan
- 11
Bake for 20 minutes until golden and springs back when pressed
- 12
Cool tube pan inverted over funnel, round pans 10 minutes before turning out
Tips
Use room temperature eggs for better volume when whipping whites and easier incorporation into batter.
Cool tube pan upside down to maintain the cake's height and prevent collapse as it cools.
Fold egg whites gently to preserve the airiness that gives this cake its signature light texture.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Dust with confectioners' sugar just before serving for best presentation
Common Mistakes
Use room temperature eggs to avoid deflating the batter when folding
Don't overbeat egg whites to avoid dry, grainy texture
Fold whites gently to avoid losing the airy structure
Substitutions
Use 1/2 cup plus 2 tbs granulated sugar and add 1 tsp vanilla extract
Full guide →FAQ
Can I make this without a tube pan?
Yes, use two 9-inch round cake pans instead. The cooling method differs - cool 10 minutes before turning out rather than inverting.
What if I don't have vanilla sugar?
Use regular granulated sugar and add 1 teaspoon vanilla extract to the egg yolk mixture for the same flavor.
How long does this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The texture is best within the first 2 days.