Lemon chiffon cake with extra virgin olive oil

This is Fulvia's first recipe created for our oil mill and with our products. The chiffon cake is the classic American donut, soft and delicate, with an intense and harmonious taste. To make it, she used extra virgin olive oil of the Coratina variety, the most intense, from the Apulian artisanal jar line "i Criusi".

Recipe

Ingredients

For the Chiffon Cake

• 150 g all-purpose flour
• 150 g granulated sugar
• 50 g CORATINA extra virgin olive oil from Oleificio Fratelli Vieste
• 3 eggs
• 45 ml lemon juice
• 45 ml water
• 1 tablespoon limoncello
• grated zest of 1 lemon
• ½ teaspoon Bourbon vanilla powder
• a pinch of salt
• 4 g cream of tartar
• 8 g vanilla baking powder

For the topping and decoration

• powdered sugar to taste
• lemon slices to taste
• mint leaves

Method

1. Preheat the oven to 160/165°C.
2. In one bowl, combine the sifted flour and baking powder, salt, and granulated sugar. In another bowl, whisk the egg yolks, oil, lemon juice, water, liqueur, lemon zest, and vanilla. Add to the flour mixture and mix until a smooth and homogeneous batter is obtained.
3. With an electric mixer (or stand mixer), whisk the egg whites with the cream of tartar until stiff peaks form. Fold 1/3 of the whipped egg whites into the batter with a top-to-bottom rotary motion to avoid deflating, then incorporate the remaining 2/3. Gently pour the mixture into the chiffon cake pan, without greasing or flouring it.
4. Bake in the oven at 160/165°C for about 50 minutes, or until golden brown.
5. Once the cake is baked, invert the pan and rest it on its feet to cool. This way, as the cake cools, it will naturally detach from the sides. Otherwise, you may need to carefully remove it with the help of a knife blade or spatula.
6. Dust with powdered sugar and decorate with lemon slices and mint leaves.