190g. sugar, devided

2 egg yolks

3 egg whites

25g. lemon juice

1 tbls. lemon zest

Vanilla bean seeds

110g.Cake flour , bleached

160ml. Olive Oil extra virgin




Preheat oven 160 degrease.

Combine 110 g. sugar, egg yolks, lemon juice, vanilla bean seeds, and lemon zest. Mix them with mixer in a bowl.

Sift flour. Gradually add while mixing on medium speed.

In a slow stream, pour in olive oil.Once thoroughly mixed, transfer to a large bowl and set aside.

Clean and dry the mixer’s whisks ,add egg whites and 2 g. salt to bowl and mix on high speed until eggs form a light foam.

Gradually add 57 g sugar. Mix until stiff peaks form.

Using a spatula, gently fold the egg whites into the batter a third at a time.

Coat a 23 sized springform pan with butter.Dust with flour and tap pan on counter to remove excess flour.

 Pour batter into pan. Bake until ready.
Cool on a baking rack. Remove cake from pan.
Combine 25 g. sugar and some salt. Lightly dust the cake, and serve.