Ciambellone all’olio

Sponge cake with olive oil

Preparation info
  • Makes

    one

    26 cm cake
    • Difficulty

      Medium

Appears in

By Tessa Kiros

Published 2003

  • About

You can elaborate on this simple sponge cake by adding various ingredients — orange or lemon zest, pine nuts, cinnamon or a splash of Vin Santo.

Ingredients

  • 4 eggs, separated
  • 300 g (10½ oz) caster (superfine) sugar

Method

Preheat the oven to 180°C (350°F/Gas 4). Grease a 26 cm (10½ in) bundt (ring mould) or springform cake tin with sides of about 8 cm (3 in).

Whip the egg yolks in a bowl with the sugar and vanilla until they are thick and creamy. Whisk in the olive oil. Add the sifted flour and