Lemon & Olive Oil Sponge Cake
Lemon & Olive Oil Sponge Cake:
Prep time: 20 minutes
Bake time: 50-55 minutes
Ingredients:
Cake:
- 1 ¼ cup (137 g) of Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 4 large eggs, egg yolks and whites separated
- ½ cup raw honey
- ¼ cup extra virgin olive oil
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tsp poppy seeds (optional)
- 1 tsp vanilla extract (optional)
Method:
- Preheat oven to 180 degrees Celsius (non-fan forced).
- Line a small cake tin with parchment paper.
- In a medium mixing bowl combine Grain Free Flour Mix, baking powder and salt and stir well.
- In a stand mixer, add egg whites to the bowl and whisk on medium-high until stiff peaks form.
- In a separate bowl, add egg yolks, coconut sugar, honey, extra virgin olive oil, lemon juice, lemon zest and vanilla extract. Whisk the wet ingredients using an electric mixer or by hand until well combined and slightly aerated.
- Add the wet ingredients to the dry ingredients and mix gently until combined.
- Fold poppy seeds into the batter (optional).
- Add whipped egg whites to cake batter in small batches and gently fold into batter using a spatula. Note that over-mixing will cause the batter to collapse and lose the lightness key to a sponge cake.
- Pour the batter into the prepared cake tin.
- Place the tin in the middle of oven and cook for 50-55 minutes or until a skewer comes out clean. Check the cake at 50 minutes for doneness (if a skewer comes out clean, remove from the oven. Otherwise return the cake to the oven for a further 5 minutes).
- Remove from oven and gently lift the cake out of the tin and onto a wire rack to cool before slicing.