---------- Recipe via Meal-Master (tm) v8.05
  
       Title: LINDA'S OLIVE OIL AND SAUTERNES CAKE
  Categories: Cakes
       Yield: 10 Servings
  
            -----source: australian vogu
            Yolks of 5 eggs
     3/4 c  Sugar
       1 tb Finely grated mixed orange -
     1/3 c  Plus 2 tablespoons extra; vi
     1/2 c  Good sauternes
       1 c  Sifted flour
     1/4 ts Salt
       7    Eggwhites
     1/2 ts Cream of tartar
            -----to serve-----
            Icing sugar
            Mango cheeks and burnt; suga
  
   Butter and flour a 20cm springform pan and line it with baking paper. Beat
   the egg yolks with half the sugar until they are pale and thick. Beat in
   the mixed peel olive oil and Sauternes. Combine the flour and salt and beat
   into the egg mixture only until it is well combined. Beat the 7 eggwhites
   with the cream of tartar until they hard soft peaks. Beat in the remaining
   sugar until the eggwhites hold stiff peaks. Fold the whites into the egg
   yolk mixture until they are thoroughly incorporated. Pour the cake mixture
   into the prepared pan and bake in a preheated 180'C oven for 20 minutes,
   turning the cake, if necessary, so that it bakes evenly. Lower the oven
   temperature to 150'C and bake for a further 20 minutes. Turn off the oven,
   cover the top of the cake with a round of buttered baking paper and leave
   the cake in the oven for another 10 minutes. Remove the cake from the oven
   and cool it in the pan on a wire cake rack. Dust the cake with icing sugar
   and serve with mango cheeks and burnt sugar sauce. (This cake will keep
   well for a few days if the pan is covered tightly with foil. It is
   delicious served with sliced sugared peaches or nectarines and sabayon. It
   also works beautifully when Beaumes-de-Venise wine is substituted for the
   Sauternes.) From Chez Punisse Desserts by Lindsey Remolif Shere), published
   by Random House., Bon Appetit - Exec.Chef Magnus Johansson Submitted By
   SHERREE JOHANSSON   On   08-16-94
  
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