Lemon and Prosecco Cake

By sarah_carroll

Ingredients

• 1 c plain flour, plus extra to dust
• 6 lg eggs, separated
• 100 g caster sugar
• 1/4 c olive oil
• 150 ml Prosecco
• Grated zest of 3 lemons, plus juice of 1
• 1/2 t vanilla extract
• 1 t baking powder
• Icing sugar to dust

Details

Servings 6

Preparation

Step 1

Preheat oven to 180C. Grease a 23 cm springform cake pan and dust with flour.
Whisk egg yolks and sugar with electric mixer until thick and pale. Use a wooden sopoon to getnly beat in oil, prosecco, lemon zest, lemon juice and vanilla until combined, then gently beat in flour and baking powder until combined.
In a separate bowl, use clean beaters to whisk the eggwhites to stiff peaks. Mix a spoonful of eggwhites into the cake batter to lighten, then gently fold in the rest.
Pour into prepard pan. Bake for 25 minutes, then reduce oven to 150C and bake for a futher 20 minutesuntil a skewer inserted in the center comoes out clean. Leave to cool in the switched off oven with door ajar. Once cooled, remove from the pan and place on plate, dust with icing sugar and serve.