Tuscan sponge cake
I’m going to show you a typical Tuscan recipe. It’s very similar to the Italian sponge cake recipe, the only difference is that butter is replaced with extravergine olive oil. This way, the cake is less fat without losing any of his sweet taste. The sponge cake is also an ingredient for other desserts like the Zuppa Inglese
Italian sponge cake recipe (Tuscan way)
- 3 eggs
- 250 gr sugar
- 250 gr 00 flour
- 50 gr extravergine olive oil
- 100 gr milk
- grounded lemon zest
- 8 gr yeast for desserts
- 10 gr butter
Italian sponge cake recipe preparation:
In a bowl, mix the eggs with sugar for 5 minutes
Add the extravergine olive oil, the milk, the grounded lemon zest, the flour (passing it through a sieve), mix all together and finally add the yeast. In the meantime heat up the oven at 180°C (356°F).
Butter a baking tray and pour your preparation inside. Let it cook for 45 minutes.
Here is your cake, ready to sop up your milk!