Sponge Cake with Olive Oil

Description
Makes 8 to 10 servings. At Jordan, slices of this light, golden sponge cake are accompanied by a scoop of vanilla ice cream and served with a glass of late harvest dessert wine or port. This cake is also excellent served plain with coffee or afternoon tea.

Ingredients

 * 3 large eggs
 * 1 cup sugar
 * 1/3 cup Jordan Extra Virgin Olive Oil
 * 1/3 cup Jordan Chardonnay
 * 1 1/2 cups all-purpose flour
 * 2 teaspoons baking powder
 * 1/8 teaspoon Kosher salt
 * 1/2 cup chocolate chips
 * 1/3 cup roasted, chopped walnuts

Directions

 * 1) Preheat oven to 350° F. Butter sides of a 9-inch diameter cake pan and line the base with a circle of baking parchment.
 * 2) Using an electric mixer, beat eggs until combined and gradually add sugar, beating until light and fluffy, about 2 minutes.
 * 3) Pour olive oil and wine around edge of bowl and fold in with a rubber spatula.
 * 4) Sift together flour, baking powder and salt, and fold into the egg mixture.
 * 5) Fold in the walnuts and the chocolate chips.
 * 6) Spoon batter into prepared pan and bake until a toothpick can be inserted and pulled out clean, about 40 minutes.
 * 7) Remove cake from oven. Let stand for 10 minutes in pan, then turn out onto a cooling rack.
 * 8) Peel off paper, turn cake right side up, and allow to cool completely.