Here’s a twist on an easy to make sponge cake for the olive oil lover — a light, lemon scented sponge cake with the fruity, savory flavor of good extra virgin olive oil.
The key to the texture of this sophisticated cake is to beat the eggs until very fluffy, then stabilize them with sugar. Whisk in the oil and other ingredients and bake this cake to spongy perfection. I served mine with sweetened, lemon scented, whipped creme fraiche and fresh blueberries for an irresistible combination. Enjoy!
Lemon Olive Oil Sponge Cake
4 large eggs
3/4 cup (5 1/2 oz) granulated sugar
1/2 cup (3 1/2 oz) extra virgin olive oil
1/4 cup (2 oz) fresh squeezed lemon juice
zest of one lemon, fine mince
1 cup (5 oz) all purpose flour
1/2 tsp. sea salt
1 tsp. baking powder
Whipped lemon creme fraiche:
1 cup creme fraiche
3 TB sugar
zest of one lemon
1 TB fresh squeezed lemon juice
For the cake: Heat oven to 350. Grease and flour a 9 inch spring form pan.
Whisk together the flour, sea salt, and baking powder. Set aside.
Using the whisk attachment, beat the eggs until very light and tripled in volume. While the beater is still running, on low, add the sugar. Turn the beater up to high and continue to whip the egg/sugar mixture until smooth, very fluffy, and glossy. Turn mixer to lowest speed and add the olive oil, lemon juice, zest, and flour mixture. Blend until combined. Pour batter into the prepared pan and bake for 25 minutes, or until the cake springs back gently when a finger is pressed into the center of the cake. Cool in the pan for 15 minutes, then release the spring form and cool completely.
Prepare the whipped creme fraiche by combining the creme fraiche, sugar, lemon juice and lemon zest. Whip until soft peaks form and the texture is lightened. Serve with cake and fresh berries.