Pastry chef Sasha Piligian channels summer vibes to create her showstopping baked goods, like this epic layer cake. She starts with two flavor-packed components—a tart-sweet Meyer lemon curd for the filling, and a coriander-spiced blueberry jam to flavor and tint her fluffy Swiss meringue buttercream frosting. (The lemon curd and jam can be made ahead of time and stashed in the refrigerator, or you can substitute store-bought jam and lemon curd for equally beautiful results.) The addition of beaten egg whites to the batter keeps the lemon chiffon cake layers light and airy, and, for a final flourish, Piligian embellishes the frosted cake with edible flower petals, mint leaves, pools of glistening jam, fresh berries, and sliced citrus.
This simple, classic, easy-to-whip-up lemon curd is a bright foil for rich buttercream in Sasha Piligian's Lemon Chiffon Cake with Blueberry-Coriander Buttercream. Regular lemons can be used in place of Meyer lemons.
A simple Swiss meringue lightens this buttercream frosting, making it easy to incorporate add-ins such as a homemade Blueberry-Corriander Jam. “It has such a great pillowy consistency, but it's very stable" says Sasha Piligian, who shared her technique. "I can manipulate it in endless ways, folding in curd, tahini, jam—the possibilities are endless.” Use high-butterfat (82% to 84%) butter, such as Kerrygold or Plugrá, for the richest taste. For a shortcut, use store-bought blueberry or blackberry jam.
Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to this homemade berry jam. Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting for a stunning Lemon Chiffon Cake with Blueberry-Coriander Buttercream.