Olive oil sponge cake

Heat the oven to 160°C/ 320°F/Gas Mark 3. Put the eggs into a bowl of a free-standing food mixer and whisk for 2 mins.

Add the sugar and whisk for 5 more mins, until the mixture has trebled in volume, is thick, foaming and leaves a trail when the beaters are lifted.

Continue to whisk on a high speed, adding the olive oil, a few drops at a time.

Sift in the flour and baking powder and gently fold in. Tip into the prepared tin.

Bake for 40-45 mins, or until the sponge is springy to the touch and shrinking away from the sides. Cool on a wire rack.

Slice and serve with the ice cream.