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Olive oil sponge cake

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A great dessert after a meal. This light and sweat sponge has no butter but baked with healthy olive oil.
A great dessert after a meal. This light and sweat sponge has no butter but baked with healthy olive oil.
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly 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 (3oz) 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

Serve this with some grapes and a drizzling of dessert wine, such as Vin Santo, Marsala, Moscato dAsti or Asti Spumante.

Method

  1. Heat the oven to 160C/ 320F/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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 190(kcal)
  • Fat 10.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(15 ratings)

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