Lemon Olive Oil Sponge Cake

Ingredients

Instructions

1. 1

   Preheat the oven to 325º F. Separate the eggs into two stand-mixer bowls.

2. 2

   Fit the stand mixer with it's wire whisk; beat the egg whites at medium-low speed until frothy, about 2 minutes. 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 4 minutes. Set aside.

3. 3

   Using the same whisk, beat the egg yolks using medium-high speed until very thick and lemon-colored, 2 to 3 minutes. 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. 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 35 minutes until the entire cake is springy to the touch.

5. 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.