Chiffon cakes are, as the originator Harry Baker opined, “something cosmic.” A chiffon cake is in the family of aerated, egg-based foam cakes — like sponges and angel food cakes — all sky-high and light. With the addition of oil, a chiffon bakes up into one of the most versatile cakes in the baking repertoire. They’re great with a simple glaze; they can be cut in half and filled with flavored whipped cream, mascarpone, or custard; or used instead of ladyfingers in a Charlotte cake or a trifle.
Olive oil cakes…
Recipe: Meyer Lemon-Olive Oil Chiffon Cake — Deep-Dish Recipes from Tami Weisner
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