This cake is made using a traditional sponge method, which helps to create the most wonderful crinkle crust. The olive oil gives this cake a nice soft crumb, while the notes of citrus adds a subtle brightness. It’s like summer in cake form.
Ingredients
- 2 Egg Yolks
- 1/4 cup Citrus Juice
- 2 Tbsp Citrus Zest
- 1 cup Olive Oil
- 1 tsp Vanilla Extract
- 1 cup Sugar (divided in half)
- 1 cup Cake Flour (sifted)
- 3 Egg Whites
- Powdered Sugar for dusting
Directions
Preheat oven to 350°
Grease 9″ springform pan, then coat evenly in sugar.
In a large bowl, whisk together the egg yolks, citrus juice, citrus zest, olive oil, vanilla, and 1/2 cup of sugar. Slowly sift in the cake flour. Making sure to mix in three stages, mixing completely after each stage. Set aside.
Using a stand mixer, add three egg whites into a very clean mixing bowl. Using the whisk attachment, whisk the egg whites on medium speed until eggs become foamy. Slowly stream in the remaining 1/2 cup of sugar, making sure not to add too fast and deflate the meringue. Put the mixer on high speed and whisk until the meringue is thick and shiny. Should be medium stiff peaks.
Start folding the mentor the olive oil batter. The first 1/3 of the meringue will be rapidly mixed into the batter to ensure the meringue is fully incorporated into the batter. Gently fold in the rest of the meringue in three stages, until the meringue is finished and the batter is at ribbon stage. You will know your batter us at ribbon. Stage when you arrive able to pick up a portion of your batter with spoon or spatula and it will fall into itself, holding it’s shpe like a thick ribbon.
Pour batter into prepared springform pan. Bake in 350° oven for 30-35 minutes or until the top is golden brown and the cake comes our clean when poked with a toothpick or knife.
Allow cake to cool for 15-20 minutes before removing from pan.
Place cake on serving dish and lightly dust with powdered sugar. Serve. Enjoy.
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