Name: Olive oil sponge cake recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 8
Cuisine: Baking, Italian
Ingredients: 5 med eggs; 100g (3½oz) golden caster sugar; 4 tbs light olive oil; 90g (3oz) self-raising flour; 1 level tsp baking powder; Italian ice cream, to serve

Nutrition Per Portion

RDA

Calories

190 Kcal

10%

Fat

10 g

14%

Saturated Fat

2 g

10%

By GoodtoKnow

published 21 July 19

A simple and yet delicious dessert. This healthy sponge is made with olive oil and makes a lovely dessert when served with a delicious Italian-style ice cream

Ingredients

5 med eggs
100g (3½oz) golden caster sugar
4 tbs light olive oil
90g (3oz) self-raising flour
1 level tsp baking powder
Italian ice cream, to serve

WEIGHT CONVERTER

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20cm (8in) spring-form cake tin, greased and lined

Method

Heat the oven to 160°C/ 320°F/Gas Mark 3. Put the eggs into a bowl of a free-standing food mixer and whisk for 2 mins.
Add the sugar and whisk for 5 more mins, until the mixture has trebled in volume, is thick, foaming and leaves a trail when the beaters are lifted.
Continue to whisk on a high speed, adding the olive oil, a few drops at a time.
Sift in the flour and baking powder and gently fold in. Tip into the prepared tin.
Bake for 40-45 mins, or until the sponge is springy to the touch and shrinking away from the sides. Cool on a wire rack.
Slice and serve with the ice cream.

Top Tip for making Olive oil sponge cake

Serve this with somegrapes and a drizzling ofdessert wine, such as VinSanto, Marsala, Moscatod’Asti or Asti Spumante.

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