Preheat the oven to 350º F. Cut a circle of parchment paper for the bottom of 2 Calphalon Classic Nonstick Bakeware 9” x 2” Cake pans. In a large bowl, mix the flours, sugar, baking powder and salt together. Add the olive oil, zest, juice, vanilla and egg yolks.
In the bowl of a standing mixer, beat the egg whites at high speed until stiff peaks form. Gently fold in the egg whites one-third at a time into the prepared batter.
Gently fold the batter into the pans. Bake for 25 – 30 minutes. The cake is done when the top springs back when lightly touched. Place on a Calphalon Classic Nonstick Bakeware 12” x 17” Cooling Rack until cool, run a knife around the sides of the cake and remove. Top one cake with the faux crème fraiche and Mojito lime garnish and sift the powdered sugar over the cake before serving. Wrap the other with aluminum foil or freezer wrap, and place in the freezer for up to 60 days.