Chiffon cake is a classic. Beaten egg whites give the chiffon cake its light, airy, lofty texture, egg yolks give it body, and the secret ingredient--vegetable oil--lends tenderness. For a citrus blast, drizzle with the lemon icing. Recipe from the Joy of Cooking.
Meyer lemon and olive oil chiffon cake with lemon poppyseed curd
The party favors might be gone (in just under an hour all 100 notepads were spoken for!) but I've still got plenty of delicious goodies to share. The centerpiece of our little party was this ruffled green layer cake and matching cupcakes. Light and airy lemon chiffon, filled with a rich and delicious lemon poppyseed curd, and frosted with a lemon curd-spiked buttercream, dyed a lovely shade of lime green. The ruffles really aren't as hard as they look. Just ask Martha. Although a solid 20 minutes of squeezing left my right hand a little shaky. The result was worth it, though. Is it just me or does it look awfully dinosaur-esque when cut? For the cake itself, I adapted a Lemon Chiffon Cake recipe from my favorite cake book, adding olive oil and using meyer lemon instead of regular lemon. I was completely paranoid of ending up with an oozy filling, so I opted to add a bit of gelatin to the curd to help it firm up. That, paired with a dash of poppy seeds, made for an incredible filling.