Margherita cake

ingredients for a 26/28 cm circular pan

5 whole eggs
250 gr of sugar
125 grams of potato starch
grated peel of a lemon
1/2 lemon juice

method

Separate the yolks from the whites. Beat the egg whites until stiff and the egg yolks with the sugar, peel and lemon juice.
Incorporate the starch to whipped egg yolks and then add the egg whites taking care not to disassemble the mixture. Grease and sift a circular pan and pour the mixture.
Cook at 180 degrees. Do the toothpick test to check the cooking that will be, approximately 35/40 min. As soon as you leave the oven the cake will tend to rest slightly, do not worry, it's normal. It will form a delicious crunchy crust of sugar, the appearance will be irregular but it is one of its characteristics. Sprinkle with icing sugar when it is cold.
In this case I experimented with a different cooking, using a cooking strip bought in New York specifically designed to keep the mixture poured into the cold cake tins at the edges of the pan, where the pies usually bake more creating the annoying edge that makes it less palatable central part. With this strip, previously moistened, the cake cooks more evenly and the edge is also soft as the center of the cake.