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Heavenly Cake Recipe

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This recipe for Heavenly Cake, by , is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Trudy Lackner


cup extra virgin olive oil, plus more for cake pan
1 cups unbleached flour
2 tsp. baking baking powder
2 large eggs
2 cups confectioners sugar
Grated zest of 1 orange
Grated zest of 1 lemon
tsp. salt
4 egg whites

Preheat oven to 350. Lightly grease an 8 inch springform cake pan with olive oil. Sprinkle the inside of the pan with flour and rotate the pan to coat the sides and bottom evenly. Tap out any excess flour. Sift 1 cups flour and the baking powder into a small bowl.

In a large bowl, whisk the 2 eggs and the conf. sugar until creamy, smooth and doubled in volume. Add the orange and lemon zest and about half the salt and beat well. Alternately add 1/2 cup olive oil and the flour mixture, stirring gently after each addition.

In a medium-size bowl using an electric mixer, whip the egg whites with a pinch of salt until they hold stiff peaks when the beaters are lifted from them. Add about one fourth of the whites to the batter with a rubber spatula gently fold them in, scraping the mixture from the bottom of the bowl over the whites. Fold in the remaining whites in the same way.

Pour the batter into the prepared pan and bake until top is a deep golden brown and springs back when pressed with your finger, about 50 minutes. Cool the cake on a wire rack about 20 minutes. Run a thin bladed knife around the edges of the pan and release the sides of the pan. Cool the cake completely before serving.




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