Orange Olive Oil Cake with Mascarpone Whipped Cream

Ingredients

Cake

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/3 cups extra-virgin olive oil
• 3 large eggs, separated
• 1 1/2 tbsp orange zest
• 1 1/4 cups whole milk
• 1/4 cup fresh orange juice
• 1/4 cup grand marnier

Mascarpone Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp sugar
• 8 oz mascarpone cheese, cold

Instructions

1. Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper and spray with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
3. In another bowl, combine the olive oil and egg yolks. Whisk well until creamy and emulsified, about 1 to 2 minutes. Add the egg whites, milk, orange zest, orange juice, and Grand Marnier and whisk to combine.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for about 1 hour or until a toothpick inserted into the middle comes out clean. Cover the top of the cake if it starts to become too brown.
5. Let the cake cool to room temperature.
6. When ready to serve, make the mascarpone whipped cream by whipping the cream and sugar until soft peaks form. Add the mascarpone cheese and whip until just combined. Place a couple large dollops of the whipped cream on the center of the cake and garnish with orange zest.
7. Serve immediately.