Toni Robertson uses fruity extra-virgin olive oil in place of butter, which cuts the cholesterol and produces a light and flavorful sponge cake.Plus: More Dessert Recipes and Tips

Toni Robertson
January 2001

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Lightly grease and flour a 10-inch round cake pan, tapping out any excess flour.

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  • In a bowl, whisk the flour with the baking powder, baking soda and salt. In a small pitcher, mix the olive oil with the milk and lemon juice.

  • In a large bowl, using an electric mixer, blend the sugar with the lemon zest. Add the eggs, 1 at a time, and beat at medium speed until thick and pale, about 3 minutes. Beat in the dry ingredients, alternating with the olive oil mixture until the batter is smooth.

  • Pour the batter into the prepared pan and scatter the raspberries on top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Invert the cake onto a wire rack, turn it right side up and let cool completely. Cut the cake into wedges and serve.

Make Ahead

The cake can be stored at room temperature for 3 days.

Notes

One Serving Calories 309 kcal, Total Fat 9.9 gm, Saturated Fat 1.9 gm, Protein 6 gm, Carbohydrates 49 gm.

Suggested Pairing

Serve an off-dry sparkling wine from Italy or Napa Valley that is slightly sweeter than this delightful, not-so-sweet sponge cake.

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