Marguerita Cake Recipe

4 eggs, separated
15 ml/1 tbsp caster (superfine) sugar

175 g/6 oz plain (all-purpose) flour
100 g/4 oz/1 cup potato flour
2.5 ml vanilla essence (extract)

25 g/1 oz/3 tbsp icing (confectioners') sugar, sifted

Method:

Beat together the egg yolks and sugar until pale and creamy. Gradually beat in the flour, potato flour and vanilla essence. Whisk the egg whites until stiff and fold into the mixture. Spoon the mixture into a greased and lined 20 cm/ 8 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 5 minutes only. Remove the cake from the oven and make a cross on the top with a sharp knife, then return to the oven as quickly as possible and bake for a further 5 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 25 minutes until well risen and golden brown. Leave to cool, then serve dusted with icing sugar.