What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavor—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 9-inch rounds. I love to cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favorite filling.
- 5 large eggs
- 1 cup sugar, divided
- 1/2 + 1/8 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup water, room temperature
- 1 1/4 cups cake flour
- 1/2 + 1/8 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 + 1/8 teaspoon cream of tartar
Separate the whites from the yolks when the eggs are cold and then leave them on the counter for about 30 minutes to come to room temperature (the whites will whip much better than when cold). Center one of the racks in the middle of your oven and preheat it to 325°F. Line two 9-inch cake pans with parchment paper and set aside.
In a large bowl, whisk the yolks and 1/2 cup sugar for about 2 minutes until fully blended and light in color. Whisk in the olive oil, vanilla, and water. Whisk the flour and baking powder in a small bowl and then whisk this into the yolk mixture until it’s fully incorporated.
In a standing mixer or large bowl, beat egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar on low speed for about 30 seconds and then gradually increase the speed to high. Continue beating for 8–10 minutes until you get a glossy meringue with firm peaks.
Fold about a cup of the meringue into the yolk mixture to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip—about 15 minutes more, depending on your oven.
When done, invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them, then invert them again, take off the pans, and remove the parchment. If you aren’t using the layers right away, you can stack them with a piece of parchment paper between them and store them in a covered cake holder for up to three days on the counter.
Yields two 9-inch cake layers
Moist and fairly dense, this fruit-inflected cake is a perfect grand finale to a warm-weather meal. Blueberries can stand in for strawberries.
- 1/2 cup extra virgin olive oil, plus more for greasing the pan
- 1 1/2 cups almond flour (about 5 1/4 ounces)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup plus 1 teaspoon granulated sugar, divided use
- 4 large eggs
- 2 teaspoons lime zest, divided use
- 3 1/2 tablespoons plus 1 teaspoon fresh lime juice (from 2 limes), divided
- 1 teaspoon pure vanilla extract
- 2 quarts fresh strawberries, washed, hulled and quartered
- 1 cup plain whole-milk Greek-style yogurt
- 1/4 cup heavy (whipping) cream
- 1/4 cup honey
Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch springform pan with olive oil. Line the bottom of the greased pan with parchment paper, and lightly grease the parchment; set the prepared pan aside.
Whisk together the flours, baking powder, and baking soda in a medium bowl.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer) beat 1/2 cup of the sugar and the
eggs on medium-high until pale yellow and slightly thickened, about 3 minutes. Beat in the 1/2 cup of olive oil, 1 teaspoon lime zest, 3 1/2 tablespoons of lime juice, and the vanilla. With the mixer running on low speed, gradually add the flour mixture until just incorporated.
Pour the batter into the prepared pan. Bake until the top is dark golden brown and a toothpick inserted in center comes out with crumbs (not wet batter) attached, 40 to 45 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the outer ring, and invert the cake onto the wire rack. Remove the bottom of pan and the parchment; cool the cake completely, about 1 hour.
Stir together the strawberries, the remaining 1 teaspoon of lime zest, and the remaining 1 teaspoon of sugar in a medium bowl. Let the fruit stand at room temperature for 30 minutes to 1 hour.
Whisk together the yogurt, cream, honey, and the remaining 1 teaspoon of lime juice until incorporated.
Top each cake slice with large spoonfuls of the yogurt mixture and strawberries.
Serves 6 — Recipe from foodandwine.com
Extra virgin olive oil gives the berry curd silky richness, no butter needed. It’s delicious layered with rich Greek yogurt and garnished with whole berries. You can also use it as a filling for a chiffon layer cake, as a breakfast treat layered with cooked and cooled rolled oats, or simply as is, just as you’d enjoy a mousse.
- 1 pint (12 ounces) fresh raspberries, plus more for garnish
- Juice of 1 small lemon
- 2 tablespoons cornstarch
- 4 large eggs, plus 2 yolks
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- Pinch of sea salt
- 4 tablespoons mild extra virgin olive oil
- 2 cups Greek yogurt
Puree the raspberries with a hand blender and set aside. In a small bowl, whisk the lemon juice and cornstarch until smooth.
In a heavy-bottomed saucepan, use a whisk to blend the eggs thoroughly, and then whisk in the sugar, berries, cornstarch-lemon juice, vanilla, and salt.
Place the pan over medium heat and continue to whisk the mixture until it reaches a very low boil. Cook for two minutes (this activates the cornstarch), lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.
Off the heat, slowly whisk in the olive oil until it’s completely blended in. Pour the curd into a glass bowl or container and allow it to come to room temperature before covering and placing in the fridge to thicken further, about 4 hours or overnight.
To assemble the parfaits, alternate layers of curd and yogurt in highball glasses and top with a few berries.
Yields 4 servings
We love the unexpected combination of dark chocolate, ripe bananas, and olive oil in this visually-appealing skillet dessert. Top, if desired, with whipped cream or a scoop of premium vanilla ice cream, the latter drizzled with a bit of olive oil.
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup unsweetened cocoa, regular or Dutch process
- 3/4 cup dark brown sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon coarse salt (kosher or sea)
- 1/3 cup extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 1/2 cups very ripe bananas (2 to 3), mashed to a smooth purée with a fork
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup (4 ounces) coarsely chopped dark chocolate
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Preheat the oven to 350°F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast iron skillet, or a 9×5 loaf pan. (If your skillet isn’t well-seasoned, you can line the bottom with a round of parchment paper.)
In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.
In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula just until combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.
Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in the skillet for about 20 to 30 minutes. Cut into wedges. Serve warm or at room temperature straight from the pan, topped, if desired, with whipped cream or ice cream. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let the bread cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert the bread onto a cooling rack.)
Serves 8 — recipe from Food52.com