Olive Oil Cake

This cake was very light and had good flavor, although mild in the way a pound cake is mild. We served it with red wine poached pears and a sauce made from the poaching liquid and cream, but it was also good the next day plain.


Olive Oil Cake
From Vegetarian Cooking for Everyone by Deborah Madison, p.702

4 eggs, separated, plus 1 egg white, at room temperature
1 c sugar
1 tsp vanilla
1 Tb orange flower water (optional)
Finely grated zest of 1 large orange and 1 lemon
1/2 tsp salt
1/2 c plus 2 Tb olive oil
1 1/3 c milk
2 1/2 c sifted cake flour
2 tsp baking powder
Powdered sugar (optional)

Preheat the oven to 375 F. Oil or butter and flour a 10-inch springform or bundt pan.

Beat the egg whites until they form soft peaks, then gradually add 1/3 c of the sugar and continue beating until firm peaks are formed. Scrape them into a large bowl and set aside. In the same mixing bowl -- don't bother to rinse it -- beat the yolks with the remaining sugar until thick and light colored. Lower the speed, add the flavorings and salt, then gradually pour in the oil. The batter will be thick, like mayonnaise. Slowly add the milk, then whisk in the flour and baking powder. Reach thoroughly around the bottom of the bowl to make sure everything is well mixed. Fold in the egg whites. Scrape the batter into the prepared pan.

Bake in the center of the oven for 25 minutes. Reduce the temperature to 325 F and bake for 40 minutes more or until a cake tester comes out clean and the cake has begun to pull away from the sides. (It's better to err on the side of overbaking than underbaking this cake.) Let cool in the pan for 10 minutes. Remove the rim or invert, if using a bundt pan, onto a cooling rack. When cool, gently transfer the cake to a cake plate and dust with powdered sugar.

Makes a tall 10-inch cake, serving 10-12