A lovely light, fluffy cake served at Jordan Winery, with a scoop of the house olive oil ice cream, fresh berries and whipped cream. I used Jordan’s wonderful estate olive oil that I brought home with me for the recipe, but whichever oil you use, make sure it’s of a high quality.
- Egg Yolks 2
- Salt 1 tsp
- Lemon Zest of ½ a lemon
- Lemon Juice of ½ a lemon
- Vanilla Beans 3, scraped
- Extra Virgin Olive Oil 7 oz, plus more for drizzling
- Sugar ¾ cup, divided
- Cake Flour 7/8 cup, sifted
- Egg Whites 3, at room temperature
- Preheat the oven to 350˚ F.
- Prepare a 9” springform pan with nonstick spray and a round parchment liner on the bottom.
- Whisk together the egg yolks, salt, lemon zest, lemon juice, vanilla beans, olive oil and half of the sugar. Sift the flour into the mixture in three stages. Set aside.
- Using a standing mixer, whisk the egg whites on high. Once the egg whites begin to foam, slowly stream in the remaining half of the sugar, adding up to one tablespoon at a time. Whip the meringue until white, thick and shiny.
- Fold one third of the meringue into the batter. Repeat until all the meringue is incorporated evenly, then pour cake batter into the prepared springform pan.
- Bake for 30-35 minutes until the top is golden brown.
- Remove the cake from the oven and allow to cool for 15 minutes before removing the sides of the springform pan. Allow to cool for an hour, then remove the bottom of the pan and peel off the parchment.
- Dust the cake with powdered sugar, top with fresh cut strawberries and whipped cream, drizzle with a little olive oil and serve.