Preheat the oven to 356 F.

Separate the egg-white and the yolk in different bowls. We will use boths.
Beat the egg white until it stands in soft peaks and cover it. Do the same with the egg yolks and little by little, add the flour and the sugar. After, add two small cups of Patio de Viana Arbequina EVOO. Later on, add the egg-white and mix all together
Spread the cake tin with a bit of olive oil to prevent the cake to stick together with the cake tin and put the cake for 30-40 minutes.

To check if the cake is done, use a cooking needle or a fork and prick the spong cake, if it is clean is done and if not, leave it 10 minutes more in the oven.

**Fort he mint cream: introduce in a túrmix or similar the whipping cream and the mint leaves.
Blend it and later, use a piping bad to put it on the top of the sponge cake.

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