Sponge cake made with extra virgin olive oil
This easy and healthy sponge cake, we can replace butter by extra virgin olive oil, variety arbequina and get all the profits from olive oil. EVOO Arbequina is best olive oil appropriate to baking pastry dough, due to it is smooth, sweet and balanced.
1 yogurt of lemon, (Do not throw the cup of yogurt, we'll use it to measure).
2 yoghurt cups of sugar
3 yoghurt cups of flour
1 cup extra virgin olive oil, variety Arbequina (very important Arbequina).
Lemon juice (1 lemon) and grated lemon peel (only the yellow)
3 eggs, stir them very well, until it looks like (resembles) a sponge.
Put in the oven 20 minutes 180 ° C.
Remove from oven and let cool.