Orange & Olive Oil Cake

Posted on May 18, 2016 |

Oranges are very popular in Calabria and Sicily, all citrus is, and as such, we will find any reason to use them up in our cooking and baking.

Here is another recipe that I think you will enjoy! There are days where only cake will do. For me, the comfort of a good cup of coffee and a slice of homemade cake is like none other. I will gladly forgo an actual meal for a good slice of cake. Light, airy, and full of flavor, this is worth the effort it takes to prepare, which is really not too difficult at all. Use extra light tasting olive oil here, as anything else will be too much for the delicate flavor of this cake. Enjoy with your morning coffee or tea, or as an afternoon pick me up! Or any other time in between, really!

A word regarding the equipment – this cake will only work in a tube pan with a removable bottom, you will be unable to get it out using any other pan. Also, make sure you do not grease the pan with butter or spray or it will not rise properly.

Orange Olive Oil “Light as Air” Cake

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup extra light tasting olive oil
6 large eggs, separated
2 tablespoons orange zest
1/2 cup fresh orange juice
1/4 cup cold water

Preheat oven to 325 degrees.
In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
Make a well in center of flour mixture and add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
With an electric mixer on high speed, whisk egg whites.
Gradually add the remaining 1/2 cup sugar to egg whites until stiff peaks form.
Using a rubber spatula, gently fold half of egg whites into batter.
Fold in remaining egg-white mixture just until combined.
Pour batter into an ungreased 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, about 60 minutes.
Remove from oven; invert cake onto a baking sheet and let cool completely.
Run a sharp knife around edges to release cake. Plate & serve.