This is a traditional Italian sponge cake, sometimes known as Torta Margherita. Over time, it has evolved and a creamy filling is sometimes added. It makes a wonderfully rich and creamy cake which is perfect to enjoy for dessert or for afternoon tea. This is a treat/occasional dish, and For a lighter cake, the sponge can be eaten without the filling
Preparation time: 25 minutes
Cooking time: 35 minutes
Serves 6-8
Sponge
Preheat the oven to 180 °C, 160°C fan oven.
Whisk the egg whites until stiff and set aside. In another bowl, whisk the egg yolks until well amalgamated. In a larger bowl, cream together the Bertolli Spread and sugar. Gradually add the yolks. Gradually fold in flour, cornflour, baking powder, vanilla powder and lemon zest. Gently fold the stiff egg whites this into the mixture with a metal spoon until well combined.
Pour into the prepared cake tin and bake for about 30 to 35 minutes until golden and springy to the touch. You can check if it is cooked by inserting a wooden skewer in the centre, if it comes out dry the cake is ready. Remove, tip out onto a wire rack to cool, then with a sharp knife carefully cut horizontally into two layers.
Creamy filling
Combine all the filling ingredients together in a bowl until smooth. Place in the fridge and use when required. Spread the creamy filling over the cold cake layers and sandwich together. Sprinkle with lots of sifted icing sugar over the top and serve.
TIP ~ For a really tasty filling, mix some strawberry or raspberry jam into the creamy mix! Use an electric whisk for ease and speed!
