Olive Oil Sponge Cake
Olive oil sponge cake with macerated strawberries and homemade lemon sherbet.
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Cooking tools:
- Stand mixer
- Ice cream maker
- Microplane
- Citrus press
- Fine-mesh sieve
- Ice cream scoop
- Cake pan
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 1 cup sugar
- 5 egg yolks
- 1 orange, juiced and zested
- 1 lime, juiced and zested
- 1 lemon, juiced and zested
- 6 egg whites
- 1 teaspoon salt
- ½ cup sugar
- 1½ cups flour
- 1½ cups extra-virgin olive oil
- ½ + ⅓ cup sugar
- 1½ teaspoons lemon zest
- 1 tablespoon orange zest
- ½ teaspoon salt
- 1½ cups orange juice
- ¼ cup lemon juice
- 1 teaspoon vanilla paste
- 1 cup cream cheese, cubed, at room temperature
- 2 pounds strawberries, quartered and stemmed
- 2 tablespoons St. Germaine or Grand Marnier liquor
- ¼ cup sugar
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