Imagine a cake so incredibly light it practically floats off your plate, with a delicate crumb that melts in your mouth and a subtle, sophisticated olive oil essence that elevates it from ordinary to extraordinary. This Olive Oil Chiffon Cake is not just a dessert—it's a culinary experience that will transport your taste buds to the sun-drenched hills of Italy, where simple ingredients become pure magic.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup olive oil
- 1 cup water
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 10-inch tube pan by ensuring it is clean, dry, and ungreased.
- Sift together the all-purpose flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, whisk together the egg yolks, half of the sugar (1/2 cup), olive oil, water, and vanilla extract until smooth and well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully to create a smooth batter without overmixing.
- In a separate clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks develop.
- Gently fold the beaten egg whites into the batter in three separate additions, using a spatula and taking care to maintain the airiness of the whites.
- Pour the batter into the ungreased tube pan, ensuring an even distribution and smooth top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately invert the pan onto a wire cooling rack. Allow the cake to cool completely while suspended upside down, which helps maintain its light, airy texture.
- Once fully cooled, carefully run a thin knife around the edges of the pan and remove the cake. Slice and serve.
Tips
- Use room temperature eggs for maximum volume when beating egg whites
- Ensure your mixing bowls are completely clean and free from any oil residue when whipping egg whites
- Fold egg whites gently to preserve the delicate air bubls that give the cake its signature light texture
- Do NOT grease the tube pan - the cake needs to cling to the sides to rise properly
- Inverting the cake immediately after baking is crucial for maintaining its height and preventing deflation
- Use a high-quality extra virgin olive oil for the best flavor profile
- Let the cake cool completely before slicing to maintain its structural integrity
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
