Velvety Olive Cake

Ingredients:

• 1 lemon
• 3 tablespoons of lemon juice
• 1 seeds of one vanilla bean
• 2 egg yolks
• 3 egg whites
• ½ cup cake flour 
• ¼ cup Sugar
• 2/3 cup Premium Extra Virgin Olive Oil 
• Dash of Salt

Directions:

1.  Preheat oven to 325℉ and in a small mixer with the whisk attachment. combine sugar with the zest of 1 lemon juice, vanilla bean seeds, and egg yolks. Slowly add of cake flour by the spoonful. Slowly pour in of your robust EVOO.
2. In a separate mixing bowl take with a pinch of salt until foamy. Slowly add and mix until stiff peaks form.  One third at a time fold your meringue into your cake mix until fully incorporated.
3. Place batter in an 8-inch cake pan and bake for about 35-40 minutes.

Whipped Cream Topping

For the whipped cream mix about 2 cups of heavy cream with a half cup of granulated sugar and the zest of 1 lemon until it has formed soft peaks

- Chef Alec (The Cake Bar)