Olive oil chiffon cake is a delightful dessert that combines chiffon cake’s light, airy texture with the rich, fruity notes of high-quality olive oil. This dish hails from Mediterranean cuisine, particularly Italian origins, where olive oil is a staple ingredient known for its health benefits and robust flavor. The cake features a subtle sweetness balanced by the savory undertones of olive oil, creating a unique flavor profile that is both refreshing and indulgent. Often served as a light dessert or an afternoon treat, olive oil chiffon cake exemplifies how traditional ingredients can elevate classic recipes into sophisticated culinary experiences.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 375 |
| Total Fat | 20g |
| Saturated Fat | 3g |
| Trans Fat | 0.01g |
| Sodium | 220mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 0.37g |
| Total Sugars | 25g |
| Protein | 6g |
Compatible Diets
Baked goods are often seen as occasional indulgences rather than staples in most diets. However, by embracing mindful eating and practicing portion control, you can enjoy these delightful treats while keeping your diet balanced, demonstrating that pleasure and wellness can beautifully coexist. This dish contains egg and gluten, so it is not compatible with vegan or gluten-free diets, but it is compatible with the following:
- Dairy-Free
- Vegetarian
- Nut-Free
Health Benefits
While cake isn’t typically selected for its health benefits, some of its ingredients certainly deserve recognition.
- Olive oil is rich in monounsaturated fatty acids, and its high content of polyphenols and antioxidants provides anti-inflammatory properties that can combat chronic diseases, including heart disease and certain cancers. Additionally, olive oil has been linked to improved brain function and memory, potentially reducing the risk of neurodegenerative diseases like Alzheimer’s. Regular consumption can also enhance mood and support mental health, showcasing how this versatile oil enriches dishes and contributes to overall well-being.
Full Recipe
Olive Oil Chiffon Cake
8
servings30
minutes30
minutes375
kcal2
hours30
minutesOlive oil chiffon cake is a delightful dessert that combines chiffon cake’s light, airy texture with the rich, fruity notes of high-quality olive oil. This dish hails from Mediterranean cuisine, particularly Italian origins, where olive oil is a staple ingredient known for its health benefits and robust flavor. The cake features a subtle sweetness balanced by the savory undertones of olive oil, creating a unique flavor profile that is both refreshing and indulgent. Often served as a light dessert or an afternoon treat, olive oil chiffon cake exemplifies how traditional ingredients can elevate classic recipes into sophisticated culinary experiences.
Ingredients
5 lg. egg
1 c. cane sugar, organic, divided in half
1/2 c. + 2 T. olive oil, extra virgin
1 1/2 t. vanilla extract
1/3 c. water, purified, room temperature
1 1/4 c. cake flour
1/2 t. + 1/8 t. baking powder
1/2 t. kosher salt
1/2 t. + 1/8 t. cream of tartar
Directions
- PREP BATTER
- Separate cold egg whites from the yolks, then let whites sit at room temp for about 30 min.; this will enhance whipping
- Adjust an oven rack middle of the oven and preheat to 325°F. Line two 9″ cake pans with quilon-silicone-free parchment paper and set aside
- Whisk the yolks & half the sugar in a large bowl until fully blended and light in color, 2 min. Whisk in the olive oil, vanilla, & water.
- Mix flour & baking powder, then whisk into the yolk mixture thoroughly.
- Beat egg whites, salt, cream of tartar, & remaining half of sugar in a stand mixer or large bowl on low speed for about 30 sec. Increase speed gradually to high and beat until glossy meringue with firm peaks form, 8 min. to 10 min.
- Fold 1 cup of meringue into yolk mixture, then gently fold in the rest in 3 batches, until there are barely any streaks of meringue visible; ensuring not to overmix.
- BAKE & COOL
- Divide batter between the two prepared pans, gently smooth surfaces with an offset spatula, and bake on the middle rack for 15 min.
- Swap cake positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip, depending on your oven, 15 min. to 20 min.
- Remove cakes from oven, invert the pans onto two wire racks, and let cool for 1 hr.
- Turn cakes right side up, run an offset spatula around the sides of the cakes to loosen, then invert cakes again, remove pans & parchment, slice and serve at room temperature
Tips
- If you aren’t using the cakes right away: you can stack them with a piece of parchment paper between them and store them in a covered cake holder at room temperature for several days.
- You can cut each layer in two horizontally to build a four-layer cake with your favorite filling.
- Adapted from The Olive Oil Hunter recipes. For more information on hand-selected, newly harvested olive oils shipped directly to your home, go to Freshpressedoliveoil.com
FAQ
What are firm peaks?
Firm or stiff peaks refer to a specific stage in the whipping process of cream or egg whites. At this stage, the mixture has been beaten to a consistency where the peaks stand straight up when the beaters are lifted, maintaining their shape without drooping. Achieving stiff peaks involves careful monitoring to avoid over-whipping, leading to a grainy texture or even separation into solids and liquids. Properly whipped stiff peaks add structure and volume to desserts, enhancing both their appearance and taste.
