A wonderful cake to serve for afternoon tea. It shows off the versatility of the Lemon Olive Oil. One tip is to make sure you beat the egg whites till very stiff for a light and fluffy cake.

Ingredients

180mL Pukara Estate Lemon Extra Virgin Olive Oil

Zest and juice of 1 lemon

1 cup plain flour

1/2 tsp baking powder

5 large eggs, separated

3/4 cup caster sugar

Method

Preheat oven to 180°C. Beat egg yolks with half the sugar in a bowl until the mixture is pale and thick.

In a separate bowl, whisk egg whites and remaining sugar until soft peaks form.

Sift the flour and baking powder into the egg yolk mixture. Add lemon juice, zest, and the olive oil, then stir until well combined. Slowly fold in egg whites (a third at a time) until all of it is combined but still fluffy.

Transfer batter to a greased and lined round cake tin. Pour evenly over tin and then gently tap against a work surface to release any air bubbles.

Bake until puffed and golden and a wooden skewer inserted in the centre of the cake comes out clean, about 40-50 minutes.

Cool cake to room temperature, dust with icing sugar, and serve with whipped cream.