olive oil chiffon cake

olive oil chiffon cake

This one of the most delicious and perfect cakes I have ever made and tasted. Its chiffon-like in texture and not too sweet. If there was ever a cake to serve at breakfast this is it. Paired with fresh ricotta, sliced peaches or nectarines and a good drizzle of honey it is nothing short of sensational.

ricotta, nectarines and honey

I made this recipe for the first time in January for a magazine shoot I was doing the styling on. A Tuscan editorial feature which was published in the June edition of Brigitte Magazine, a top German lifestyle publication. The food editor Marion Swaboda put together a delicious feast of Italian inspired recipes which we shot on location with Russel Wasserfall as the photographer. It was a wonderful opportunity to work someone of Marions calibre as I never get to see other food stylists in action.

raw honey comb

olive oil chiffon cake

* Cooks notes ~ I added the zest of an orange as this gives it a slight citrus flavour which is delicious, but you could leave it plain. It is important to fold the whisked egg whites in carefully as the air in them is what creates the light chiffon texture of this cake. It keeps well for a few days and I strongly urge you to try Marions serving suggestion of ricotta cheese, peaches and honey. I used a raw, unfiltered, unheated fynbos honey which I sourced from the new Melissas online shop. I also used a really good quality but mild tasting extra virgin olive oil. An alternative to the ricotta and honey is a citrus curd stirred through cream or creme fraiche. I tried a slice with my leftover clementine curd and it was delicious too.

olive oil chiffon cake

Recipe – makes one bundt cake – slightly adapted from Marion Sawbodas recipe in Brigitte Magazine

  • 5 free-range eggs – separated
  • 250 g castor sugar
  • 250 g cake flour
  • 1 tsp baking soda/ bicarb
  • pinch of salt
  • 125 ml Olive oil
  • zest of one orange
  • 8 Tbsp squeezed orange juice
  • 4 Tbsp milk

Preheat the oven 180 degrees and separate the eggs. Whisk the egg whites in a stand mixer until soft peaks and add 70gms of the sugar until stiff. Scrape out the bowl and set aside.

Beat the egg yolks with the remaining 180 g of the sugar for about 3 minutes and until it becomes pale and creamy.

In a separate bowl sieve the flour, baking soda and salt. Then mix the olive oil, juice, zest and milk, and add this to the egg and sugar mix alternating with the flour. Mix briefly until you have a smooth batter but do not over beat.

By hand, carefully fold the egg whites through the cake batter, ensuring that you do not knock too much of the air out. Pour the mix into a large round bundt tin – or cake pan with a whole.

Bake for 45 – 50 minutes  until the cake is springy to the touch and when a sharp knife is inserted, comes out clean. If necessary cover the cake loosely with a piece of foil half way through the baking time to prevent over browning the top. Cool in the tin.

Serve with sliced peaches or nectarines, fresh ricotta and honey drizzled over.

olive oil chiffon cake

olive oil chiffon cake

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18 Responses to olive oil chiffon cake

  1. thejameskitchen July 30, 2015 at 12:12 pm #

    Sam, the cake seems to jump right out of my screen and makes me yearn for at least two slices drizzled and dripped with honey. Not fair, one hour away from lunch! N xx

  2. Lara De Matos July 30, 2015 at 12:16 pm #

    LOVE it! Thanks so much for sharing.

  3. Ashley July 30, 2015 at 1:54 pm #

    Wow! Cake for breakfast. 🙂

  4. Nerina Wardall July 30, 2015 at 2:03 pm #

    Looks delicious! Could I make it with almond flour and xylitol
    to make it slightly more Banting friendly?

  5. healthyvegetarianfoods July 30, 2015 at 3:11 pm #

    looks divine Sam

  6. lynne hoareau July 30, 2015 at 3:36 pm #

    yum !

  7. Erin | Well Plated July 30, 2015 at 3:41 pm #

    Every since my aunt made a chiffon cake for Easter two years ago, it’s had a special place in my heart. The honey and ricotta on top sound like a slice of heaven!

  8. Sabrina July 31, 2015 at 12:46 am #


  9. MB @ Bourbon and Brown Sugar July 31, 2015 at 4:04 am #

    Absolutely gorgeous photography… and I must try this olive oil cake – it looks divine…

  10. CaliZona August 1, 2015 at 5:48 pm #

    Looks incredible! I can only imagine how amazing it is with the ricotta and fruit!!!

  11. Gemma August 3, 2015 at 12:19 am #

    This cake has a perfect texture! Just by looking at your pictures I’m already sure it tastes amazing. 🙂
    Love all the props you used for the pictures, they are wonderful!


  12. Sam August 3, 2015 at 11:24 am #

    Thanks Gemma – yes it really is so light and soft.

  13. Sam August 3, 2015 at 11:26 am #

    Thnaks MB – I really cant recommend this recipe highly enough.

  14. Sam August 3, 2015 at 11:27 am #

    Hi Nerina – I very much doubt a chiffon cake would be as light and fluffy with almond flour. I have certainly not tested it with it or Xylitol.

  15. Heather August 5, 2015 at 4:58 pm #

    Cake for breakfast…totally on board. This seems like a beautiful cake and your photos are just stunning. Thanks for sharing it.

  16. Sam August 6, 2015 at 12:20 pm #

    Thanks Heather and a pleasure

  17. Donna at NothingChocolate August 12, 2015 at 3:13 pm #

    Yes, this combination of flavors sounds like it would be a mouth fiesta!!! This is the 2nd olive oil cake recipe/article I’ve come across, one more and I’m making it!

  18. Sam August 13, 2015 at 1:03 pm #

    Hi Donna – just do it – you will not be sorry. This recipe is a keeper and I can’t wait make it again. With the ricotta and peaches its too delightful

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