Ingredients
- Vegetable oil, for brushing pan
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 5 large eggs, separated
- 3/4 cup sugar
- 2 tablespoons grated fresh lemon zest, or more, to taste
- 1/2 cup DaVero Meyer Lemon or Dry Creek Estate olive oil
- 1/3 cup Gewurztraminer or similar sweet white wine
- 2 large egg whites
- 1 pint fresh berries, plus additional for garnish
- 2 to 4 tablespoons confectioners' sugar or more, to taste
Directions
Preheat oven to 325 degrees F.
Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.
In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.
Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.
Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
















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By foodieq_8265605
Seattle, WA
on March 28, 2012
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This recipe was good. I neither loved, nor hated it. The fresh berries on top are a must; I used strawberries. I felt it was weird that there was no lemon juice called for in the recipe, so I cut back to half the wine, and supplemented the rest of the liquid with Meyer Lemon juice. I also added a little bit of vanilla. The cake consitency is similar to angel food, with a rich flavor from the Meyer Lemon olive oil.
By athia37_11392800
Haines city, FL
on March 03, 2011
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very , very tasty! ans easy to make.Reapeated the recipe and took it to work and in 10 minutes the nurses wiped the platter clean!!
By evan_oshea_5849565
glendale, AZ
on July 31, 2006
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wow it was ok
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