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.
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.
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
All Oils and Balsamic vinegars supplied by Veronica Foods Company are GLUTEN FREE products and are produced and packaged in gluten free facilities (i.e., no products are produced or packaged in our facility which could cause gluten contamination).
Nutritional Facts and Gluten Free Statement provided by Veronica Foods Company, Oakland, CA (510)-535-6833