LEMON OLIVE OIL CAKE
Prep Time: 1 Hour
Yields: 8 Servings
A sophisticated ending for a camp supper, you are going to love this cake for its simplicity and versatility. Its light fruity taste is great with a cup of café au lait (see recipe), or add berries and whipped cream for a sensational dessert.
1½ tsps grated lemon zest
1½ tbsps fresh lemon juice
¾ cup olive oil
1 cup cake flour (not self-rising)
5 large eggs, separated
¾ cup plus 1½ tbsps sugar, divided
½ tsp salt
Preheat oven to 350ºF. Grease a 9-inch springform pan then line bottom with parchment paper. Lightly grease parchment paper. Mix lemon zest with flour then set aside. In a large mixing bowl, combine egg yolks and ½ cup sugar. Using an electric mixer, beat egg mixture on high speed until pale yellow and thick, approximately 3 minutes. Reduce to medium speed and add olive oil and lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture until just combined (do not beat). In a separate large bowl, with clean beaters, beat 4 egg whites and salt on medium-high speed until foamy. Add ¼ cup sugar, a little at a time and continue to beat until egg whites form soft peaks, about 3 minutes. Gently fold ⅓ of egg whites mixture into yolk and flour mixture then fold in remaining whites, gently but thoroughly. Transfer batter to prepared springform pan and gently tap on work surface to release bubbles. Sprinkle evenly with remaining sugar. Bake in center of oven about 45 minutes or until puffed, golden and a toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes then run a knife around edge and remove sides. Cool cake to room temperature then remove bottom of pan and parchment. Transfer to a serving plate.