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Sponge Cake with Olive Oil

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1758 3 A1

Description Edit

Makes 8 to 10 servings. At Jordan, slices of this light, golden sponge cake are accompanied by a scoop of vanilla ice cream and served with a glass of late harvest dessert wine or port. This cake is also excellent served plain with coffee or afternoon tea.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350 °F. butter sides of a 9-inch diameter cake pan and line the base with a circle of baking parchment.
  2. Using an electric mixer, beat eggs until combined and gradually add Sugar, beating until light and fluffy, about 2 minutes.
  3. Pour olive oil and wine around edge of bowl and fold in with a rubber spatula.
  4. Sift together flour, baking powder and salt, and fold into the egg mixture.
  5. Fold in the walnuts and the chocolate chips.
  6. Spoon batter into prepared pan and bake until a toothpick can be inserted and pulled out clean, about 40 minutes.
  7. Remove cake from oven. Let stand for 10 minutes in pan, then turn out onto a cooling rack.
  8. Peel off paper, turn cake right side up, and allow to cool completely.

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