Olive oil sponge cake
- February 2004
- Serves 12
- Ready in 1 hour
Swap butter for olive oil in this easy dairy-free sponge cake recipe. Olive oil makes the sponge light and tender. Drizzle with passion fruit juice.
If you liked this, you’ll love our dairy-free blueberry polenta cakes.
- 6g (1.2g saturated)
- 25.8g (16.2g sugars)
- 5 medium eggs
- 150g golden caster sugar
- 50ml light olive oil
- 150g plain flour
- 2 tbsp icing sugar
- 4 passion fruit, halved, seeds sieved and juice reserved
- Preheat the oven to 160ºC/fan140ºC/gas 3. Grease and line a 23cm springform tin with non-stick baking paper. Use an electric mixer to whisk the eggs for about 3 minutes until pale and thick. Add the caster sugar and whisk until the mixture triples in size – so it is pale, thick and foamy, and leaves a trail when you lift out the beaters. Continue to whisk on a high speed while you add the olive oil, drop by drop. Sift the flour onto the mixture and fold in gently with a spoon.
- Pour into the prepared tin and bake for 40-45 minutes until the cake is golden, springy and shrinking away from the sides of the tin. Cool in the tin for 10 minutes, then turn out onto a wire rack.
- Dredge the sponge with sifted icing sugar, slice and serve with passion fruit juice drizzled around each plate.
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