Olive Oil Chiffon Cake With Meyer Lemon Curd Recipe

Name: Olive Oil Chiffon Cake With Meyer Lemon Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.
2
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.
3
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.
4
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.
5
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.
6
In a medium saucepan, whisk together sugar and egg yolks until combined, whisk in the lemon juice and zest.
7
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.
8
Strain lemon curd through a fine mesh sieve into a clean container. Cover and chill until ready to use.
9
Glaze: Mix icing sugar and lemon juice in a bowl, set aside until ready to use.
10
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.

1243

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Olive Oil Chiffon Cake With Meyer Lemon Curd falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Chiffon Cake With Meyer Lemon Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions