Lemon Chiffon Cake with Blueberry-Coriander Buttercream

Cake Layers

Baking spray with flour

• 5 large eggs, separated, at room temperature
• 1 cup granulated sugar
• ⅓ cup whole milk
• 1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice
• 6 tablespoons unsalted butter (3 ounces), melted and cooled
• 1 cup all-purpose flour
• 1 ¾ teaspoons baking powder
• 1 teaspoon kosher salt

Remaining Ingredients

Blueberry-Coriander Buttercream Frosting

• ½ cup Meyer Lemon Curd
• Blueberry-Coriander Jam, fresh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnish

Make the cake layers

1. Preheat oven to 350°F. Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside.
2. Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a medium bowl, and set aside.
3. Wipe mixer bowl clean. Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes. Reduce speed to medium; gradually add milk. Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed. Gradually add cooled melted butter, beating until smooth, about 1 minute.
4. Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition. Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition. Divide batter evenly among prepared pans.
5. Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack, and let cool completely, about 1 hour.
6. Assemble the cake
7. Place 1 cake layer on a cake plate. Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd. Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border. Top with remaining cake layer. Spread a thin layer of frosting over top and sides of cake. Refrigerate 15 minutes. Spread remaining frosting in a thick layer over top and sides of cake. Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.