Olive oil sponge cake recipe

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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

olive-oil-sponge-cake
(Image credit: TI Media)
  • healthy
Serves8
SkillEasy
Preparation Time20 mins
Cooking Time45 mins
Total Time1 hours 5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories190 Kcal10%
Fat10 g14%
Saturated Fat2 g10%

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

to

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.
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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