Olive oil sponge cake
- Published: 31 Jan 04
- Updated: 18 Mar 24
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.
Advertisement
Ingredients
- 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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- 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.
Recipe continues after advertising
Advertisement
- Recipe from February 2004 Issue
Nutrition
Nutrition: per serving
- Calories
- 168kcals
- Fat
- 6g (1.2g saturated)
- Protein
- 4.5g
- Carbohydrates
- 25.8g (16.2g sugars)
- Salt
- 0.1g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Mine didnt look like photo, dont know why theirs was so yellow when it has no butter. It rose very well, then sank slightly to a flat top about twice the height of original mixture in tin. Rather sweet and slightly dry compared to a normal Victoria sponge, but if I had taken it out of oven earlier I think it would just have sunk more.
Hi Stephanie,
Thanks for your comment. The lovely yellow colour comes from the deep orange egg yolks used to make the cake. The cake does have a flat top – the only raising agent in the cake comes from the whisked eggs which should be evenly distributed around the mixture.
Hope that helps