Individual Lemon Olive Oil Cakes with Berry Sauce
- Preheat oven to 350°.
- Grease oversize muffin cups with olive oil. Mix together flour, baking powder, baking soda and salt; set aside.
- Using electric mixer, beat egg whites until fluffy; set aside. In separate bowl, beat egg yolks with sugar for 2 or 3 minutes or until ribbons form when beaters are lifted; stir in flour mixture, sour cream and olive oil. Stir in lemon juice and vanilla. Fold in egg whites in three additions, until a few white streaks are still remaining (do not overmix).
- Pour batter into muffin cups; bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 10 minutes; remove from pan.
- Meanwhile, in blender or food processor, combine berries with icing sugar; purée until smooth. Drizzle over warm cakes.
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Light