One of my favorite baking recipes is olive oil cake with fresh strawberries and cream. This easy olive oil cake recipe yields a fluffy, flavorful cake–made without butter–using Jordan Extra Virgin Olive Oil
as a substitute for the traditional dairy fat. In this baking video, I’ll show you how to bake an olive oil cake from scratch step by step while sharing several baking secrets for achieving a super moist cake that is beautiful and light, yet rich and tasty. These cake making tips include using vanilla bean as a vanilla extract substitute, using cake flour instead of all-purpose, sifting your flour and not mixing your flour too much, adding a meringue recipe to your cake batter and always keeping egg whites at room temperature for the meringue. Why use meringue in a cake batter? Adding a meringue to the batter brings air into the cake recipe and makes it fluffy and light. You can use all-purpose flour, but the cake will be more dense. (Scroll down for the complete Jordan Olive Oil Cake recipe.)
I also recommend topping this cake with a creamy, homemade ice cream recipe like the one featured in my last summer desserts video, How to Make Olive Oil Ice Cream.