4 eggs, separated, plus 1 egg white, at room temperature
1 cup sugar
1 tsp vanilla
1 tbsp orange flower water
Finely grated zest of 1 large orange and lemon
1/2 tsp salt
1/2 cup plus 2 tbsps olive oil
1 1/3 cups milk
2 1/2 cups sifted cake flour
2 tsps baking powder
Powdered sugar
Instructions
Preheat the oven to 375°F. Oil or butter and flour
a 10-inch springform or bundt pan.
Beat the egg whites until they form soft peaks,
then gradually add 'h cup of the sugar and
continue beating until firm peaks are formed.
Scrape them into a large bowl and set aside. In
the same mixing bowl-don't bother to rinse it-beat
the yolks with the remaining sugar until thick and
light colored. Lower the speed, add the flavorings
and salt, then gradually pour in the oil. The
batter will be thick, like mayonnaise. Slowly add
the milk, then whisk in the flour and baking
powder. Reach thoroughly around the bottom of the
bowl to make sure everything is well mixed. Fold
in the egg whites. Scrape the batter into the
prepared pan.
Bake in the center of the oven for 25 minutes.
Reduce the temperature to 325°F and bake for 40
minutes more or until a cake tester comes out
clean and the cake has begun to pull away from the
sides. (It's better to err on the side of
overbaking than underbaking this cake.) Let cool
in the pan for 10 minutes. Remove the rim or
invert, if using a bundt pan, onto a cooling rack.
When cool, gently transfer the cake to a cake
plate and dust with powdered sugar.
Originally Submitted
7/6/2022
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