Olive oil sponge cake

(19 ratings)
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


  • 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.


  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.

Your rating

Average rating

  • 4
(19 ratings)

Your comments

Jason coman

Tried this recipe twice now and both times have been excellent. Are used for eggs instead of five I also add either vanilla extract or golden syrup, just a spoonful. My oven cooks the sponge in no more than 30 minutes. Very pleased with the outcome.


Made this mostly because we had no butter at home & I'd promised a sponge cake. It was VERY yummy. After reading comments I went with 4 medium eggs which was fine. Thanks for the recipe!


This worked a treat. I used 3 large eggs, rather than 5 med, Peeled and thinly sliced a cooking apple, layered this with sugar and cinnamon in the bottom of the cake tin, added the mix and cooked for about 60 mins. Must have been successful, cos my neighbour has begged me for the recipe, and my husband wants another one doing!


Wonder if this would work to make an apple charlotte, putting peeled sliced cooking apples with a touch of sugar sprinkled over, in base of tin (or pyrex dish) before adding the sponge mix... Am gonna try anyway!


Made this and it turned out like a pancake - there seems to be too many eggs in it. Will try again with 3 eggs.

Michelle Grissa

I have made this cake twice now and both times it has come out lovely - very moist and i use fresh olive oil straight from trees in Tunisia :)

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