Recipe of sponge cake with olive oil

Ingredients

• 3 eggs
• 200 g sugar
• 250 ml extra virgin olive oil
• 250 g wheat flour
• 1 sachet of yeast (16 g)
• Zest of 2 lemons
• Juice of 1 lemon
• A pinch of salt

Tools

• Large mixing bowl
• Electric or manual mixer
• Cake mold
• Baking paper or oil to grease the pan
• Lemon grater
• Lemon squeezer
• Sieve or sifter (optional, for sifting flour)

Preparation

1. Preheat the oven to 180°C and grease the cake pan with a little olive oil.
2. In a large bowl, beat the eggs with the sugar until the mixture is frothy and has doubled in volume.
3. Add the olive oil little by little while continuing to whisk, until well blended.
4. Add the lemon zest and juice to the mixture and mix well.
5. In another bowl, sift the flour with the baking powder and the pinch of salt.
6. Add the dry ingredients to the egg-oil mixture, a little at a time, and mix gently with wrapping motions until a homogeneous dough is obtained.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for approximately 30-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Once ready, remove the cake from the oven and let it cool in the pan for a few minutes before unmolding it and letting it cool completely on a wire rack.

Plating

Once the cake is completely cooled, you can serve it in individual slices on a plate or serving board. You can decorate it with a few thin slices of lemon or sprinkle some powdered sugar on top for a finishing touch. Serve with a cup of tea or coffee to enjoy it to the fullest. Enjoy!