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“This came from Epicurious , with just a couple of changes. It is a lovely light cake without any dairy products. it would be lovely with rasberries and ice cream.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Grease a springform pan with some oil , then line the base with parchment paper and grease the paper.
  3. Finely grate lemon zest from the lemon, and whisk together with the flour,reserve.
  4. Sqeeze juice from the lemon and reserve.
  5. Beat together, egg yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale ( 3 mins ) Reduce speed and add olive oil and reserved lemon juice, beating until just combined ( mix may look seperated )Using a wooden spoon stir in flour mixture until just combined.
  6. Beat the 4 egg whites and 1/2 tsp salt in a clean bowl, and beat until frothy, then add 1/4 cup sugar a little at a time, beating until egg whites form soft peaks ( 3 mins ).
  7. Gently fold 1/3 of the whites into the yolk mixture, then fold in remaining whites, gently but thoroughly.
  8. Transfer batter to springform pan.Sprinkle top with the 2 tbsps sugar.
  9. Baake until puffed and golden, and a wooden pick comes out clean ( 45 mins ).
  10. Cool cake on rack for 10 mins then run a thin knife around edge and remove side of pan.
  11. Cool cake to room temp and remove bottom of pan and peel off parchment paper and transfer to serving plate.

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