This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor. The cake is delicious on its own, and even better with a dollop of whipped cream or vanilla ice cream. It's also excellent for breakfast.
Preheat the oven to 350ºF. Butter and flour a 9-inch cake pan, preferably one with a removable bottom.Make the batter: First, weigh your eggs in their shells. This is your base line and allows you to expand and contract the recipe as much as you wish. The eggs should weigh around 2 ounces each, 6 ounces in all. Once weighed, separate the whites from the yolks and set aside. Weigh the same amount, 6 ounces, of sugar.
Beat on high a couple of minutes to make a fluffy mixture. Add the egg yolks and continue beating vigorously to blend well. Still beating, add the flour, about a quarter at a time, incorporating each addition fully before adding more. Add the vanilla extract , and stir to combine. Set mixture aside.Add a pinch of salt to the egg whites and, using scrupulously clean beaters, beat the whites to soft peaks. Sprinkle the reserved sugar over the whites and continue beating to very stiff peaks.
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