Here is another healthy option for a quick sweet craving! The cake itself is very airy which makes it even better!
- 1 cup plus 2 tbsp cake flour
- 3/4 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons mild extra-virgin olive oil
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon confectioners’ sugar, for serving
Heat oven to 325°. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt.
In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest.
Whisk flour mixture into oil-yolk mixture until smooth.
In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks.
Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture.
Scrape batter into an ungreased 10″ angel food cake pan with a removable bottom; level top of batter.
Bake until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle’s neck); let cool completely, about 1 hour.
Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners’ sugar. Sprinkle with 1 tsp zest, if desired.