Olive Oil Easter Chiffon Cake

1:15 Medium 12345

Serves 8

210g plain flour
300g caster sugar
2 tsp baking powder
1 tsp sea salt
6 eggs at room temperature, separated
125ml juice from freshly-squeezed oranges
125ml Bertolli Light in Taste Olive Oil
1 tsp vanilla bean paste
½ tsp cream of tartar
Shaved coconut and toasted coconut flakes, to decorate
Pastel chocolate eggs, to decorate

BUTTERCREAM
250g salted butter, softened
375g icing sugar, sifted
1 tsp vanilla bean paste

METHOD

STEP 1

Preheat oven to 180ºC.

STEP 2

Whisk together flour, 200g of the sugar, baking powder and salt.

STEP 3

In a separate bowl whisk together egg yolks, orange juice, Bertolli Light in Taste Olive Oil and vanilla. Add this mixture to the flour mixture and stir to combine.

STEP 4

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Whisk until almost at stiff peaks, then reduce speed to slow and, with the motor running, add remaining sugar in a very slow stream until fully incorporated. Increase speed to high again and whisk for another 2 mins.

STEP 5

Add 1/3 of the meringue mixture to the cake batter and stir to loosen. Add the remaining meringue and very gently fold through the batter, being careful not to stir too vigorously. Once incorporated, pour the batter into the cake tin then smooth the surface and bake for 50-55 mins until golden and springy.

STEP 6

Invert the cake over a wine bottle (yes, this cake will cool upside down – trust us!) until completely cooled. Use a small knife to run around the outside of the cake to release from the tin. Make sure you wait until the cake is totally cooled before you attempt this!

STEP 7

To make buttercream, whisk together all ingredients in a stand mixer (or with a handheld beater) until fluffy.

STEP 8

Coat the cooled cake with buttercream then decorate with coconut and pastel eggs to serve.