Sponge Cake with Lemon Zest and Raspberries
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
The cake can be stored at room temperature for 3 days.
One Serving Calories 309 kcal, Total Fat 9.9 gm, Saturated Fat 1.9 gm, Protein 6 gm, Carbohydrates 49 gm.
Serve an off-dry sparkling wine from Italy or Napa Valley that is slightly sweeter than this delightful, not-so-sweet sponge cake.