Olive Oil Cakes

5 large eggs, separated, plus two large egg whites
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. sugar or honey
1 Tbsp. Vanilla White Balsamic
3/4 c. Lemon Olive Oil
1 c. all-purpose flour


Preheat oven to 350F. Whip the egg whites, salt, and baking soda to stiff peaks stage. Set aside. Mix together the egg yolks, sugar and Vanilla Balsamic. Whisk in the Lemon Olive Oil. Whisk in the flour. Gently fold egg whites into batter. Spray 10 one-cup ramekins with oil or muffin tins. Fill ramekins 2/3 full with batter. Bake on a baking sheet in center of oven for 35 to 40 minutes, until lightly brown and firm in center. Let cool and then invert onto serving plates. Serve frosted with a butter cream or cream cheese frosting and sliced fresh fruit or berries.

Note: Baked in a cookie sheet, did not frost and then cut into large rectangles and used for French Toast. Topped it with flavored yogurt and flavored balsamic of your choice. Used the Prairie Oils recipe for Balsamic Swiss Buttercream for icing.

*Tested in January Dessert/Chocolate Cooking Class

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