Olive Oil Chiffon Cake | TASTE

Name: Olive Oil Chiffon Cake | TASTE
Ingredients: 1 ¾ c (210g) all-purpose flour; 1 ½ c (300g) granulated sugar, divided; 2 tsp baking powder; 1 tsp kosher salt; 6 eggs, separated, at room temperature; ½ c (120ml) freshly squeezed orange; ¼ c (60ml) fruity olive oil; ¼ c (60ml) mild-flavored oil (such as vegetable oil) or olive oil (if you want a stronger flavor); 1 tsp vanilla extract; 3 egg whites, at room temperature; ½ tsp cream of tartar; 1 recipe Perfect Whipped Cream (if covering the whole cake in rosettes, increase the amount of heavy whipping cream in the recipe to 3 cups / 720ml)

tastecooking.com

This cake melds the sleek fruity elegance of great olive oil and the brightness of oranges, two classic Italian flavors that give this fluffy cake some authority.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.

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Ingredients

1 ¾ c (210g) all-purpose flour
1 ½ c (300g) granulated sugar, divided
2 tsp baking powder
1 tsp kosher salt
6 eggs, separated, at room temperature
½ c (120ml) freshly squeezed orange
¼ c (60ml) fruity olive oil
¼ c (60ml) mild-flavored oil (such as vegetable oil) or olive oil (if you want a stronger flavor)
1 tsp vanilla extract
3 egg whites, at room temperature
½ tsp cream of tartar
1 recipe Perfect Whipped Cream (if covering the whole cake in rosettes, increase the amount of heavy whipping cream in the recipe to 3 cups / 720ml)