Tender cake without butter: the recipe to try now

Tenerina cake without butter: preparation tricks 

The purpose of our recipe is to make a very crumbly and light cake that is slightly moist inside. Always remember:

• Eggs should be used at room temperature, otherwise they will not assemble properly and will not mix well with the other ingredients.
• To avoid lumps, flour should always be sifted before using it.
• When whipping the egg whites to stiff peaks, no yolk residue should be present, otherwise they will whip less than they should.
• To make a soft dough, when incorporating the ingredients, use a spatula and mix everything together in a rotary motion from the bottom up; this way the dough will trap more air and the end result will be fluffier.
• The tender cake should not be kept too long in the oven, otherwise it is likely to dry out too much : bake it for 25 minutes maximum: unlike what is recommended for other cakes, when the toothpick is tested, the latter should be moist.
• One last tip: To avoid problems when removing the tenderloin cake from the mold, use a hinged cake pan.

Tenerina cake: why without butter? 

The reasons why we wanted to use extra virgin OliveOlive Oil instead of butter or seedOlive Oil for our recipe are many; extra virgin OliveOlive Oil , which you can buy here, in fact:

• It turns out to be more digestible than both butter and seedOlive Oil , which go to burden the liver.
• Inside it are "good" fats that help regulate blood cholesterol levels.
• Its liquid consistency allows the various ingredients to blend together better and to incorporate more air, for a fluffier end result.
• The antioxidants in it help keep tender cake fresh longer (cakes made with butter dry out sooner).
• Containing only vegetable fats, it can also be consumed by those following a vegan diet.