SUNNY OLIVE OIL BUNDT CAKE
4 eggs, separated, plus 1 egg white, at room temperature
1 cup sugar
1 tsp. vanilla
1 Tbsp. Cointreau liquor, or orange blossom water
finely grated zest of 1 large orange and one large lemon
1/2 tsp. salt
1/2 cup plus 2 Tbsp. olive oil
1 1/3 cups milk
2 1/2 cups sifted cake flour
2 tsp. baking powder
Preheat oven to 375. Oil or butter and flour a 10 inch bundt pan.
Beat the egg whites until they form soft peaks, then gradually add 1/3 cup of the sugar and continue beating until firm peaks form. Scrape them into a large bowl and set aside. In the same mixing bowl-no need to rinse-beat the yolks with the remaining sugar until thick and light colored. Lower the speed, add the flavorings and salt, then gradually pour in the oil. The batter will look like mayonnaise. Slowly add the milk, then whisk in the flour and baking powder, folding quickly to incorporate, scraping the bottom. Fold in the egg whites. Turn batter into prepared pan.
Bake in center of oven for 25 min. Reduce temperature then to 325 and bake for approx. 40 min. or until a cake tester comes out clean and cake has begun to pull away from the sides. Let cool in the pan for 10 min. Invert onto a cooling rack. When cool, gently transfer to a cake plate and dust with powdered sugar. Serve with whip cream or ice cream and berries or nectarines.