Linda's Olive Oil & Sauternes Cake
Yield
1 cakePrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
orange zest
grated |
|
| ½ | cup |
sauterne
|
* |
| 1 | cup |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 7 | each |
egg whites
|
*
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
orange zest
grated |
|
| 118 | ml |
sauterne
|
* |
| 237 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 7 | each |
egg whites
|
*
|
| 2.5 | ml |
cream of tartar
|
|
Directions
Butter and flour a 20cm springform pan and line it with baking paper.
Beat the egg yolks with half the sugar until they are pale and thick.
Beat in the mixed peel olive oil and Sauternes.
Combine the flour and salt and beat into the egg mixture only until it is well combined.
Beat the 7 egg whites with the cream of tartar until they hard soft peaks.
Beat in the remaining sugar until the eggwhites hold stiff peaks.
Fold the whites into the egg yolk mixture until they are thoroughly incorporated.
Pour the cake mixture into the prepared pan and bake in a preheated oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly.
