Olive oil chiffon cake

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.

Servings: 6 -8

Author: Sam Linsell

Prep Time:
20 minutes

Cook Time:
50 minutes

🧂 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

Instructions

1 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.
2 Beat the egg yolks with the remaining 180 g of the sugar for about 3 minutes and
until it becomes pale and creamy.
3 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.
4 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.
5 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.
6 Serve with sliced peaches or nectarines, fresh ricotta, and honey drizzled over.

Olive oil chiffon cake

🧂 Ingredients

Instructions

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