Linda's olive oil and sauternes cake

-----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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