Jeanie Roland, chef/owner, Ella’s Food & Drink, Westerly, and author of Butter, Love & Cream
This is a marvelously light cake that goes perfectly with fresh fruit, your favorite whipped cream or some of our Blueberry Vanilla Frozen Mousse (see note).
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon fine sea salt
- 5 eggs, separated
- ½ cup granulated sugar for egg whites
- ⅓ cup orange juice
- ⅓ cup grapefruit juice
- Finely grated zest of 2 oranges
- Finely grated zest of 1 lemon
- 2 teaspoons vanilla extract
- ½ cup olive oil
- Whipped cream (optional)
- Fresh berries or sliced peaches (optional)
Preparation
Preheat oven to 325°F. Sift dry ingredients together. Whip egg whites until foamy and add sugar slowly until stiff peaks form.
Whisk juices, zest, extract and oil with egg yolks.
Whisk juice mixture into flour mixture and gently fold in whites in 3 additions.
Pour the batter into a sprayed (or greased) 10-inch springform pan and place into the oven. After 30 minutes, open the oven and rotate the cake for even baking.
Bake until moist crumbs cling to toothpick inserted in center, about additional 20 minutes (for approximately 50 minutes total baking time).
Cool cake in pan and then unmold. Top with fresh whipped cream, fresh berries and serve.
