*Photo Credit: Romulo Yanes

Yield: Makes 8 servings

Active Time: 30 min

Total Time: 2 1/2 hr

INGREDIENTS

• 3/4 cup extra virgin olive oil, 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

DIRECTIONS

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