Early Bird Special

NOW–APRIL 30

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Did you know? “Ciao Italia,” which first aired in 1989, is the longest-running television cooking show in the nation!

Torta Margherita by Mary Ann Esposito

INGREDIENTS

• 2/3 cup cornstarch

• 1/4 tsp baking powder

• 4 large eggs separated, at room temperature

• 1/2 cup plus 2 tbs vanilla sugar or granular sugar

• 1 tbs grated lemon zest

• 1 tbs fresh lemon juice

• 1 tsp salt

• Confectioners’ sugar for sprinkling

DIRECTIONS (SERVES 8)

1. Preheat the oven to 350ºF. Butter an 8 by 2 1/2-inch springform tube pan or two 9-inch round cake pans. Sift the cornstarch and baking powder together onto wax paper.

2. In a large bowl, using an electric mixer, beat the egg yolks until pale in color. Slowly beat in the sugar. Beat in the vanilla, lemon zest, and juice. Fold in the cornstarch mixture.

3. In a clean bowl, with clean beaters, beat the egg whites with the salt until stiff but not dry. With a rubber spatula, fold the whites into the egg yolk mixture a little at a time, taking care not to deflate the whites. Spread the batter evenly in the pan(s).

4. Bake for 20 minutes, or until the top is golden brown. Remove the cake(s) from the oven. If using a tube pan, invert the pan over a long-necked funnel and cool before removing from the pan. If using cake pans, let the cakes cool for 10 min., then run a knife around the edges and carefully turn the cakes out onto a cooling rack. Cool completely before serving.

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