If there is one sponge cake that you must know how to make, it is this one. It’s extremely simple, contains olive oil, not butter, and tastes awesome. Not like the angel food cake you buy at the market, which is normally dry and crumbly and needs tons of sugar syrup to revive it.
I see what wikipedia says, but bizcochos are NOT croissants or biscuits. Croissants are simply called croissants in Spain as well. And biscuits are called galletas. Bizcochos are sponge cakes, and they are sold in every “pastelería”. I’m sure every pastelero has his own recipe, I shall give you mine.
4 extra large eggs
1 cup sugar
1/2 cup extra virgin olive oil
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
zest from 1 big lemon
butter and flour for greasing the pan
1. Preheat the oven to 170C.
2. Butter and flour a bundt cake pan thoroughly.
3. Sift the flour, salt and baking powder together, till there are no lumps.
4. In a large bowl, beat the eggs and sugar together, using a hand blender, till they are pale and fluffy, about 5 minutes.
5. Add the oil and zest, and beat for another couple of minutes.
6. Remove the beater, and fold in the dry mixture by hand, slowly, just till the flour is incorporated. Don’t over mix, and try not to beat out any air that you have whipped into the eggs.
7. Pour the cake batter into the prepared pan, and bake it for 35-40 minutes, till a tester comes out clean.
8. Cool the cake in the pan for 10 minutes before you invert it carefully on to a plate.
9. Wait till the cake cools completely before you slice and serve.
1. To serve, I took a slice of the bizcocho and drizzled with a bit of honey, and served with fresh cherries and donut peaches.
2. The main tip is when you fold in the flour, be very careful, and light-handed. The lift for the cake comes from the air you whip into the eggs and you don’t want to deflate it.