The Ingredients: 190g sugar, 3 eggs, juice 1 orange, 4g vanilla beans seeds, 113g gluten-free cake flour (bleached), 160g extra virgin olive oil and 8g salt.
The prep: First start by preheating the oven to 160 °C. Combine 110g sugar, egg yolk, orange juice, vanilla bean seeds, and orange zest in stand mixer with whisk attachment. Gradually add flour and olive oil. Once thoroughly mixed, transfer to a large bowl and set aside. Whisk the egg whites with 2g of salt until eggs form a light foam and slowly add 55g of sugar using a spatula to whisked egg whites. Mix until stiff peaks form. Prepare a baking tray and dust with flour and tap the tray upside down on the counter to remove excess flour. Pour batter into tray and bake for 35 to 40 minutes until cake reaches an internal temperature of 95°C. You can use a thermometer to check the inside temperature of the cake. Once it is cooked, cool on a baking rack. Make salt-and-sugar mixture combining 25g of sugar with 6g of salt. Dust the cake with salt-and-sugar mixture.
He cooks. She tastes. 