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Recipe Summary

prep:
25 mins
bake:
55 mins
total:
1 hr 20 mins
Servings:
12
Yield:
servings
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Ingredients

Cake
Frosting and Topping

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a 9-inch
    square baking pan with nonstick
    cooking spray. Line bottom with
    wax paper; coat paper with nonstick
    cooking spray.

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  • In a large bowl, whisk together cake
    flour, cardamom, cinnamon, ginger, salt,
    baking powder and baking soda. In a
    second large bowl, beat egg whites
    until frothy. Add 1/4 cup of the sugar
    and beat until stiff, shiny peaks form.
    Set aside. In a medium bowl, beat
    egg yolks. Split vanilla bean in half
    lengthwise and scrape seeds from pod.
    Add to egg yolks along with 1/2 cup of
    the sugar. Beat until pale yellow and
    fluffy, about 2 minutes. On low speed,
    beat in milk, olive oil and remaining
    1/2 cup sugar. Whisk egg yolk mixture
    into flour mixture.

  • Fold whipped egg whites into batter
    and pour into prepared pan. Bake at
    350° for 55 minutes, until cake springs
    back when gently pressed.

  • Meanwhile, prepare frosting: Beat
    together Neufchâtel and butter until
    smooth and no lumps remain. On low
    speed, beat in confectioners' sugar and
    salt. Add heavy cream and beat on
    medium until fluffy and smooth.

  • Cool cake in pan on a wire rack for
    10 minutes. Invert cake onto a rack;
    remove wax paper and turn right-sideup
    onto rack. Cool completely (about
    2 hours) and spread top with frosting.
    If desired, garnish with dried fruit or
    lemon peel and pepitas.

Nutrition Facts

384 calories; fat 22g; cholesterol 72mg; saturated fat 7g; carbohydrates 43g; insoluble fiber 1g; protein 5g; sodium 236mg.
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