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Olive oil sponge cake

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  • 5 eggs, at room temperature
  • 150g caster sugar
  • 3 tbsp olive oil
  • 2 tsp vanilla extract
  • 150g plain flour, sifted
  • 1/8 tsp salt, sifted
  • icing sugar for topping
  • Serving
    Serves 6
  • Skill Level


The idea of an olive oil cake raised eyebrows amongst my sisters, but the end result proved to be delicious! You can't actually taste the olive oil, it just acts as a substitute for butter/vegetable oil. This sponge cake is so easy to make, and in my mind, is quite healthy! The good thing about this cake is it acts as a base for lots of recipes. You can be creative in what you wish to serve it with...custard, ice cream, whipped cream, a fruit compote....or simply with a warm cup of tea :)
  1. Whisk the eggs on a medium/high speed for around 3 mins, or until they become pale and thicker in consistency
  2. Slowly add the sugar, bit by bit, and continue whisking for a further 5 mins or until the mixture triples in size and turns pale and foamy. You can tell when it is done by stopping the whisk, and watching the mixture drip, if it leaves a trail then it is done
  3. Add the olive oil, a small amount at a time whilst continuing to whisk, followed by the vanilla extract, then stop the whisking
  4. Add a 1/3 of the sifted flour and salt at a time, and fold together using a spatula to ensure it is well mixed. Continue until all the flour is added
  5. Grease and line a deep cake tin with baking paper, add the mixture and place into the oven at 180 degrees Celsius for 25-30 mins, or until a tester comes out clean
  6. Leave on the wire rack to cool for 10 mins, before turning it out of the tin and leaving to cool completely
  7. Sprinkle over some icing sugar before serving 

I served this with custard, but a simple camomile tea would have been fine! Enjoy :D


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