Text 1265, 63 rader
Skriven 2010-09-08 10:55:22 av Janis Kracht (1:261/38)
   Kommentar till text 1232 av ELEANOR CREIGHTON (1:123/140)
Ärende: Out-Of-Town
===================
Hi Eleanor,


> Thanks I will try it on the weekend

>> I did make an olive oil cake for my daughter for our Labor Day holiday
>> this weekend.. it's good cake.. reminds me of say an Italian Sponge
>> cake.  I'll post the recipe after dinner.

===Olive Oil Cake===
This is not a very sweet cake.. which is why my daughter likes it for the
boys.. She thinks sugar makes them crazy (G).  I also enjoy a not too sweet
cake.

3/4 cup extra virgin olive oil (you can use regular olive oil, but the flavor
isn't as good.)
1 lemon (for zest and the lemon's juice) 1 cup cake flour (if all you have is
all-purpose, you can remove 2 Tablespoons per cup of all-purpose flour to
substitute it for cake flour) 5 large eggs, separated
3/4 cup sugar
More olive oil for greasing the pan and paper liner. 1 teaspoon baking powder
pinch cream of tartar
1 tablespoon sugar for coating the top before baking 1/2 teaspoon salt

Equipment: a 9-inch springform pan; parchment paper or paper cut from a clean
brown paper bag.

Preheat oven to 350F. Grease springform pan with some oil, then line bottom
with a round of paper as above. Oil parchment with olive oil

Grate the lemon and reserve the zest.  Roll the lemon on a table top to loosen
the juice, then cut the lemon in half.  Squeeze the lemon juice into a small
cup and reserve.

Beat the egg yolks and 1/2 cup sugar in a large bowl at high speed until thick
and pale, about 3 minutes.

Add olive oil (3/4 cup), lemon jest and lemon juice from the lemon and beat
until combined. Stir in flour mixture (don't beat).

In a clean bowl with clean beaters, beat the egg whites until foamy.  Add 1/2
teaspoon salt and pinch of cream of tartar - continue beating. Add 1/4 cup
sugar a little at a time, beating until the whites hold soft, not stiff peaks.

Fold the whites into the cake batter, using a spatula to lift and turn the
batter until incorporated (you don't want to lose all the air from the
eggwhites).  Transfer batter to the prepared springform pan and rap a few times
to even the batter.  Use a sharp knife to swirl through the batter and release
any large air bubbles. Sprinkle top evenly with the tablespoon of sugar. Bake
until puffed,  golden and a sharp knife inserted in center of cake comes out
clean, about 45-50 minutes. Cool cake on a rack 10 minutes and remove the
removable rim of the pan from the sides. Cool cake to room temperature.  Remove
the bottom of the pan and peel off the paper from the bottom of the cake.
===

I think I'll have to make another one today.. that one disappeared very quickly
:)

Take care,
Janis

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