Fallen Olive Oil Souffle Cake – a delicious recipe with egg yolks, eggs, sugar, extra-virgin olive oil, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Line an 8-inch round cake pan with parchment paper, allowing a 3-inch overhang all around.
3
In a bowl, beat the egg yolks, eggs and sugar at medium-high speed until fluffy and doubled in volume, about 6 minutes.
4
With the mixer at low speed, drizzle in the 3 tablespoons of olive oil, then beat in the flour just until incorporated and scrape into the prepared pan.
5
Bake until puffed and set around the edge and golden on top but slightly wobbly in the center, 18 to 20 minutes.
6
Transfer the pan to a rack and let the souffle cool for 10 minutes.
7
Using the parchment, carefully transfer the souffle to a platter.
8
Drizzle with olive oil, sprinkle with sea salt and serve hot or at room temperature.
603
kcal
Calories
39
g
Fat
31
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 9 large egg yolks, 2 large eggs, 1/2 cup sugar, 3 tablespoons extra-virgin olive oil, plus more for drizzling, and more.
Yes, Fallen Olive Oil Souffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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