Torta Campagnola

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

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
Mediterranean
Vegetarian

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,