Fluffy Cake with Cinnamon Crumble Topping
A wonderfully light and airy cake crowned with a golden cinnamon crumble that caramelizes beautifully in the oven. Beaten egg whites give it an irresistibly soft texture, making every slice melt in your mouth. Simple, budget-friendly, and perfect for afternoon tea or a cozy family weekend.
🛒 Ingredients
10 servings
- 2 eggs, whites and yolks separated
- 3 cups (375 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- ½ cup (120 ml) mild olive oil
- 1 cup (240 ml) whole milk
- 1 packet (11 g) baking powder
- Crumble: 2 tbsp all-purpose flour
- 2 tbsp sugar
- 1 heaped tbsp cold butter, diced
- Ground cinnamon to taste
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a rectangular or round baking pan.
- 2
In a large bowl, whisk the egg yolks with the sugar until pale, thick, and doubled in volume.
- 3
Add the olive oil, then gradually mix in the flour and milk, alternating between the two, until you have a smooth, lump-free batter.
- 4
Beat the egg whites to stiff peaks. Fold the baking powder into the batter, then gently fold in the egg whites with a spatula using slow, lifting movements to keep the air in.
- 5
Pour the batter into the prepared pan.
- 6
Make the crumble: rub together the flour, sugar, cold butter, and cinnamon with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- 7
Bake for about 30 minutes until golden and a toothpick inserted in the center comes out clean. Allow to cool completely before unmolding.
💡 Chef's Tip
Fold the egg whites very gently to keep the cake light and airy. Feel free to stir in grated apple or raisins for extra depth of flavor.
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