Torta di limone e prosecco, or Lemon & Prosecco Cake
6 eggs, separated
3 table spoons olive oil (I guessed he meant light here)
finely grated zest of 3 lemons, and juice of 1
150g plain flour
1 tsp baking powder
1 sachet of vanilla powder (I must’ve used vanilla essence, maybe a couple of drops?)
icing sugar for dusting
24cm round cake tin, lightly greased with butter & dusted with flour (yeah, even this does not stop it from sticking.)
Preheat the oven to 180°C/350°F/Gas 4
Place the egg yolks and sugar in a bowl and beat with a metal whisk until creamy. Beat in the olive oil, Prosecco, lemon zest and juice. Then gently beat in the flour, baking powder and vanilla.
In a separate bowl, beat the egg whites until stiff and fold into the mixture.
Pour into the prepared cake tin and bake for 25 mins. Reduce the temperature to 150°C/300°F/Gas 2 and continue to bake for a further 20 minutes. Switch off the oven, open the door, and leave to cool. TIP – this way the cake will not collapse as much, as it will have time to cool in the warmth of the cooling oven. Yeah, mine still sunk. I’m not sure it’s ever going to not sink a little bit.
Remove, place on a plate & sprinkle with sieved icing sugar.
With kind thanks to Simon for beating the egg whites by hand.