Olive Oil Chiffon Cake with Meyer Lemon Curd

March 25, 2016
2 Ratings
Photo by Betty Hung
  • Makes one 8 inch round cake
Author Notes

A light olive oil cake with a bright and tart Meyer lemon curd. —Betty Hung

What You'll Need
  • Olive Oil Chiffon Cake
  • 4 egg yolks
  • 65 grams extra virgin olive oil, the best quality you can find
  • 2 teaspoons clementine or orange zest
  • 85 grams lukewarm water
  • 4 grams baking powder
  • 120 grams cake flour
  • 5 egg whites
  • 140 grams sugar
  • Meyer Lemon Curd + Glaze
  • 100 grams sugar
  • 1 tablespoon Meyer lemon zest
  • 5 egg yolks
  • 125 grams freshly squeezed Meyer lemon juice
  • 70 grams unsalted butter, cut into small chunks
  • 120 grams icing sugar (glaze)
  • 45 grams Meyer lemon juice (glaze)
  • Meyer lemons, clementines, edible dried rose petals for assembly
  1. Olive Oil Chiffon Cake
  2. Adjust rack to the middle of the oven, preheat to 350 F / 175 C. Prepare a 8 inch x 3 inch high round cake pan, line the bottom with a piece of round parchment paper. Do not grease the sides of the pan as the batter needs to climb up as it bakes.
  3. Sift together flour and baking powder. In a medium bowl, whisk egg yolks lightly, add olive oil and water, and clementine zest, whisk to combine. Mix in sifted flour mixture until incorporated, do not over-mix. Set aside.
  4. In the mixer bowl, beat together egg whites and sugar. Start on low speed and increase to high speed slowly. Beat until meringue reaches a stiff peak.
  5. Take one-third of the meringue and fold into the flour mixture until incorporated. Gently fold in the rest, careful not to deflate the batter too much. Pour into the prepared pan.
  6. Bake in preheat oven for 40-45 minutes until a skewer inserted in the middle and comes out clean. Cool completely in pan before unmoulding and slicing.
  1. Meyer Lemon Curd + Glaze
  2. In a medium saucepan, whisk together sugar and egg yolks until combined, whisk in the lemon juice and zest.
  3. Heat the mixture on medium heat, keep whisking to prevent the bottom from burning. Cook the curd for about 10-15 minutes, until the curd coats the back for a spoon. Take off heat and whisk in butter until it is emulsified.
  4. Strain lemon curd through a fine mesh sieve into a clean container. Cover and chill until ready to use.
  5. Glaze: Mix icing sugar and lemon juice in a bowl, set aside until ready to use.
  6. Assembly: Slice cake horizontally into three equal slices. Place the first slice on a plate or platter, spoon about 1/3 of the lemon curd and spread it evenly. Layer with the other two slices of cake and lemon curd. Spoon the glaze all over the top, grate clementine and lemon zests on top, and decorate with cut fruit. Sprinkle with dried rose petals if desired. Let the glaze set for 15 minutes for serving.

See what other Food52ers are saying.

  • Liz Osprey
    Liz Osprey
  • Rosalind Paaswell
    Rosalind Paaswell

2 Reviews

Liz O. October 8, 2016
I mixed the sugar & egg whites together at the start as the recipe suggested and stiff peaks NEVER formed. I think the recipe should be re-written to mix the whites until a foam develops first, then add the sugar.
Rosalind P. July 15, 2020
I think you're right. That's the standard way.