Saturday, April 3, 2010

Olive Oil Genoise with Strawberry Champagne Sauce

I made this Olive Oil Genoise Cake with Strawberry Champagne Sauce several times last spring.  It's light and airy, thanks to olive oil, and as long as you have a stand mixer, it's as easy as can be.  It's diabetic friendly and a perfect dessert for spring holiday celebrations.

Six large, room temp eggs are beaten on high for 15 minutes with 3/4 cup of sugar.  Yes, 15 minutes.  The olive oil is drizzled in slowly with the mixer still running for a few minutes, then sifted cake flour is folded in.

It's baked in a greased, parchment lined springform pan for about a half an hour.  A light, but delicious strawberry sauce with a little sugar and champagne takes no time to whiz together in the blender.

Here's a shot of some plated at a dinner party I did for a client last spring. 

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