Olive Oil Cake

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Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.

SERVES 8 to 10

TIME 1½ hours, plus 1½ hours cooling

has video

WHY THIS RECIPE WORKS

We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but stur...

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