Olive oil cake

Step 1

Preheat the oven to 180°C and grease and line a 23 cm cake tin. In a separate bowl, whip the egg whites until thick and foamy.

Step 2

Beat the egg yolks with 160 g of the caster sugar until light and fluffy. With the beater on medium speed add the olive oil, a little at a time, as if you were making a mayonnaise.

Step 3

Change to a low speed and add the dry ingredients, beating until combined. Add the water.

Step 4

Add the remaining caster sugar and beat gradually until the mixture forms stiff, glossy peaks. Fold the whites gently but quickly into the chocolate mixture.

Step 5

When well combined, pour into the prepared cake tin and bake for 1 hour or until a cake-tester or skewer inserted in the middle of the cake comes out clean.