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.