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 (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
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.
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.
Continue to whisk on a high speed, adding the olive oil, a few drops at a time.
Sift in the flour and baking powder and gently fold in. Tip into the prepared tin.
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.
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.