Torta Campagnola

Name: Torta Campagnola
Yield: Makes a 24 cm (9½ inch) cake
Cuisine: Italian
Ingredients: 2 eggs, separated; 150 g (5½ oz) sugar; grated rind of 1 lemon, yellow part only; juice of 1 lemon; 1 teaspoon vanilla extract; 6 tablespoons olive oil; 180 ml (6 fl oz) milk; 300 g (10½ oz/2 cups) plain (all-purpose) flour; 4 teaspoons baking powder

Preparation info

Makes a
24 cm
cake

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Simple, feathery light and wonderful for breakfast. Or anytime really. The kind of cake your grandmother will have made.

Ingredients

2 eggs, separated
150 g (5½ oz) sugar
grated rind of

Europe
Italy
Cake
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.

Whip the egg whites to snowy peaks in a bowl first so you don’t have to wash the beaters. In another bowl, use the beaters to whip the egg yolks, sugar, lemon rind and juice,