¾ cup olive oil, plus more for greasing pan
1 cup cake flour
Juice and zest of 1 large lemon
5 large egg yolks
¾ cup plus 1½ tablespoons sugar
4 large egg whites
½ teaspoon kosher salt
½ cup fresh sliced mango
½ pint fresh raspberries
Position oven rack in center of oven and preheat to 350 degrees. Grease a 9-inch springform pan with olive oil. Aline bottom of pan with a round of parchment paper and oil paper. In a mixing bowl whisk flour with lemon zest; set aside. In bowl of an electric mixer bowl, beat egg yolks and ½ cup sugar on medium-high speed for about 3 minutes, or until thick and pale. Reduce speed to medium and add ¾ cup of olive oil and lemon juice, beating until just combined. Using a spatula, fold in flour mixture until just combined. In a clean, dry mixing bowl of an electric mixture, fitted with the whisk attachment, add salt and beat egg whites on medium-high speed until just foaming. Add ¼ cup sugar, a little at a time, beating until egg whites just hold soft peaks. Fold a third into the batter to lighten it, and then fold in remaining whites. Transfer batter to pan, and tap on countertop to release any air bubbles. Sprinkle top with 1½ tablespoons sugar and place in oven. Bake for about 45 minutes, or until cake is puffed and golden and a toothpick inserted into center comes out clean. Cool on a rack for 10 minute. Run a knife around edge to release sides. Cool for about an hour or until room temperature. Remove bottom of pan and peel off paper. Transfer to a serving plate and top with Mango Cream. Garnish with mango slices and raspberries.
Yield: 12 servings
Mango Cream
½ pint whipping cream
2 to 3 tablespoons sugar
3 tablespoons sour cream
½ teaspoon pure vanilla
1/3 cup mango juice
In bowl of an electric mixer, using whisk attachment, beat cream on medium speed or until bubbles start to form. Slowly add sugar. Add sour cream, vanilla, and mango juice then increase speed to high until cream is thick and makes soft peaks.
Yield: 2 cups
