Olive Oil Sponge Cake

Olive Oil Sponge Cake


  • 5 eggs

  • 1-1/5 cups of sugar

  • 3.5 tbsp J. Olive Co. EVOO

  • 1-1/5 cups of flour

  • A pinch of salt


  1. Using an electric beater, whisk the eggs until pale and fluffy, about three minutes.

  2. Add sugar slowly and whisk for five-six minutes until you can draw an eight in it.

  3. Whisk in olive oil in a gentle steady stream until mixed in.

  4. Sift the flour with a pinch of salt in and fold it into the mixture gently until no streaks remain.

  5. Pour into pans and bake in a preheated over at 180 degrees celsius for 25-30 minutes.

  6. Cool before turning it out onto a wire rack.


Recipe is courtesy of www.thisissheena.com