Olive oil sponge cake

Method

1. Preheat the oven to 160ºC/fan140ºC/gas 3. Grease and line a 23cm springform tin with non-stick baking paper. Use an electric mixer to whisk the eggs for about 3 minutes until pale and thick. Add the caster sugar and whisk until the mixture triples in size – so it is pale, thick and foamy, and leaves a trail when you lift out the beaters. Continue to whisk on a high speed while you add the olive oil, drop by drop. Sift the flour onto the mixture and fold in gently with a spoon.

2. Pour into the prepared tin and bake for 40-45 minutes until the cake is golden, springy and shrinking away from the sides of the tin. Cool in the tin for 10 minutes, then turn out onto a wire rack.

3. Dredge the sponge with sifted icing sugar, slice and serve with passion fruit juice drizzled around each plate.