Olive Oil Sponge Cake

May 22, 2018 | Desserts & Breads, EVOO, Recipes

Ingredients:

  • 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

Directions:

  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