Recipe Image

Olive Oil Genoise in Strawberry-Champagne Sauce

  • 40 m
  • 1 h 40 m
Diabetic Living Magazine
“This light and heavenly sponge cake is lower in saturated fat because it is made with olive oil instead of butter. Dusted with a light coating of powdered sugar and surrounded by a champagne-laced fruit sauce, it's definitely a dessert worth serving at your next dinner party.”


    • Strawberry-Champagne Sauce
    • 4 cups strawberries
    • ⅔ cup champagne or sparkling white wine
    • 3 tablespoons sugar
    • Olive Oil Genoise
    • 6 eggs
    • Granulated sugar
    • Cake flour or all-purpose flour
    • ¾ cup granulated sugar
    • ⅓ cup extra-light or pure olive oil (not extra-virgin olive oil)
    • 1⅓ cups sifted cake flour or 1¼ cups sifted all-purpose flour
    • Powdered sugar
    • Fresh strawberries (optional)
    • Fresh mint (optional)


  • 1 Prepare Strawberry-Champagne Sauce: In a blender container, combine strawberries, champagne or sparkling white wine and sugar. Cover and blend until smooth. (Or, for a food processor, combine half of the ingredients at a time; cover and process until smooth.) Cover sauce and chill.
  • 2 Prepare Olive Oil Genoise: Allow eggs to stand at room temperature for 30 minutes. Grease the bottom and sides of a 9-inch springform pan. Line bottom with parchment paper; grease paper. Sprinkle the sides and bottom of pan with granulated sugar; dust with flour. Set pan aside.
  • 3 In a large mixing bowl, combine eggs and the ¾ cup granulated sugar. Beat with an electric mixer on high speed for 15 minutes. With mixer running, gradually add the oil in a thin, steady stream (about 1½ to 2 minutes). Turn off mixer immediately after all of the oil has been added. Sift flour over egg mixture; fold in until no lumps remain.
  • 4 Pour into prepared pan; place pan on a baking sheet. Bake in a 350°F oven for 30 to 35 minutes or until the top springs back when lightly touched. Cool cake completely in pan on a wire rack.
  • 5 To serve, remove cake from pan; remove and discard parchment paper. Cut cake into wedges. Spoon some of the sauce onto each plate or into each bowl. Place wedges on top of sauce. Dust each serving with powdered sugar. If desired, garnish with fresh strawberries and/or mint.
  • To make ahead: The Strawberry-Champagne Sauce may be made in advance and chilled for up to 24 hours.
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