Tips for a well-stocked pantry

GRAND RAPIDS, Mich. (WOOD) - One of life's everyday challenges seems to be coming up with a plan for dinner. You have to take into consideration what sounds good, what's quick and healthy and who's going to make it!

While you may want to try out some new meal ideas, too, there isn't always time to run to the store. Chef Amy Sherman of the Spartan Culinary Classroom joins us in studio with some tips for always having a well-stocked pantry.  She also shares her recipe for Lemon Olive Oil Cake, using ingredients that most people always have on hand.

Lemon Olive Oil Cake  

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon or 2 tablespoons of lemon juice
1 cup flour
5 large eggs, separated, reserving 1 egg white for another use
3/4 cup, plus 1 1/2 tablespoons sugar
9-inch springform pan and parchment paper

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper and oil the paper.

Finely grate the zest of the lemon, if you have one, and whisk together with flour. Halve the lemon, then squeeze and reserve the fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.  Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently tap against your work surface once or twice to release any air bubbles.  Sprinkle the top evenly with remaining 1 1/2 tablespoons sugar and bake until puffed and golden, about 45 minutes.  Cool the cake in the pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.

Cool cake to room temperature, about 1 1/4 hours.  Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.  Top with powdered sugar if desired.  Enjoy!