Lemon Olive Oil Sponge Cake
My father loved sponge cake, and my mother made a lovely one. The olive oil in this recipe makes the cake moist. Inverting the pan keeps the cake from collapsing.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
12 servings
Ingredients
- 6 large eggs (separated)
- 1/2 teaspooncream of tartar
- 1/4 teaspoonKosher salt
- 1 cupwhite sugar
- 1/4 cupextra-virgin olive oil
- 1 teaspoonlemon extract
- 1 teaspoonlemon zest
- 1 cupall-purpose flour
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 325º F. Separate the eggs into two stand-mixer bowls.
- 2
Fit the stand mixer with it's wire whisk; beat the egg whites at medium-low speed until frothy, about . Then add the cream of tartar and the salt. Increase the spreed to medium-high. Beat the mixture until whites are stiff and glossy, but not until they are dry, 3 to . Set aside.
- 3
Using the same whisk, beat the egg yolks using medium-high speed until very thick and lemon-colored, 2 to . Beat in the sugar gradually. Add the oil, lemon extract, and lemon rind. Beat in the flour until the mixture is smooth and looks like mayonnaise.
- 4
Fold one-third of the whites into the yolk mixture. Fold in the second third; gently fold in the last third leaving a few light streaks of egg white. Try not to collapse the egg whites during this process. Pour the batter into an ungreased 9-inch springform pan. Level gently with a spatula. Bake for 30 to until the entire cake is springy to the touch.
- 5
Invert the cake immediately to cool on a wire rack. Cool completely. Turn the pan right side up and run a thin spatula or knife around the outside to loosen the cake. Remove the ring of the springform. Invert the cake onto a plate and carefully peel off the bottom of the pan. It should come off cleanly, leaving just a thin film of cake.