Ingredients List



  1. Preheat oven to 180°C. Line a 20cm round cake tin with cooking paper.
  2. Beat the egg whites and sugar in a large bowl until white and thick (before soft peak stage).
  3. Add the orange and lemon zest, then stir in the olive oil.
  4. Stir in the sifted flour alternately with the water and orange juice.
  5. Pour into the prepared tin.
  6. Bake for 45 minutes or until a skewer comes out clean.
  7. Leave in the tin for five minutes before turning out onto a cake rack to cool. Dust with icing sugar.