Chad Robertson

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.