Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious — you won't be disappointed with either result.

　　

Ingredients

Makes 8 servings

　　3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan

　　1 large lemon

　　1 cup cake flour (not self-rising)

　　5 large eggs, separated, reserving 1 white for another use

　　3/4 cup plus 1 1/2 tablespoons sugar

　　

Special Equipment

a 9-inch (24-cm) springform pan; parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

　　

Step 2

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

　　

Step 3

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

　　

Step 4

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

　　

Step 5

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

　　

Step 6

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.