Olive oil sponge cake recipe

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

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

Method

1. 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.
2. 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.
3. Continue to whisk on a high speed, adding the olive oil, a few drops at a time.
4. Sift in the flour and baking powder and gently fold in. Tip into the prepared tin.
5. 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.
6. Slice and serve with the ice cream.