Olive oil chiffon cake
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Olive oil chiffon cake
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A spectacular and not-too-sweet olive oil and chiffon cake that is perfect to eat at breakfast with sliced nectarines, fresh ricotta, and a drizzle of honey.
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Ingredients
- 5 free-range eggs - separated
- 250 g castor sugar
- 250 g cake flour
- 1 tsp baking soda/ bicarb
- pinch of salt
- 125 ml olive oil
- Zest of one orange
- 8 Tbsp squeezed orange juice
- 4 Tbsp milk
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Instructions
- Preheat the oven to 180C/350F and separate the eggs. Whisk the egg whites in a stand mixer until soft peaks and add 70gms of the sugar until stiff. Scrape out the bowl and set aside.
- Beat the egg yolks with the remaining 180 g of the sugar for about 3 minutes and until it becomes pale and creamy.
- In a separate bowl sieve the flour, baking soda, and salt. Then mix the olive oil, juice, zest, and milk, and add this to the egg and sugar mixture alternating with the flour. Mix briefly until you have a smooth batter but do not overbeat.
- By hand, carefully fold the egg whites through the cake batter, ensuring that you do not knock too much of the air out. Pour the mix into a large round bundt tin - or cake pan with a hole.
- Bake for 45 - 50 minutes until the cake is springy to the touch and when a sharp knife is inserted, comes out clean. If necessary cover the cake loosely with a piece of foil halfway through the baking time to prevent over-browning the top. Cool in the tin.
- Serve with sliced peaches or nectarines, fresh ricotta, and honey drizzled over.
Notes
- When baking it is always advisable to weigh your ingredients as this is the only precise way of ensuring a positive outcome.
- Choose a neutral-tasting olive oil so as not to overpower the flavour of this cake.
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