Gluten-Free Lemon Olive Oil Cake de Voyage
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Ingredients
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Unit of Measurement
- 500 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 150 g softened butter
- 100 g olive oil
- 250 g eggs
- 20 g PreGel Lemon 50 Powdered Flavor - 306038
- PreGel Neutral Transparent Icing - 69502
- As needed powdered sugar
Method of Preparation
- Mix together all of the ingredients in a mixer fitted with the whip attachment.
- Whip at medium speed for 2 minutes.
- Pipe into desired sprayed molds and bake at 350°F/177°C until a toothpick inserted in center comes out clean.
- Cool completely and glaze with PreGel Neutral Transparent Icing - 69502.
- Dust the top with powdered sugar before serving.