Meet chiffon, a cake that delivers rich flavor while remaining light in texture. The key to achieving this is all in using the right techniques--unlike other cakes that rely on solid fats such as butter, chiffons rely on vegetable oil for their moist, velvety crumb. Oil batters are harder to aerate than butter batters, but chiffons overcome this issue by incorporating a fluffy meringue that is gently folded into the batter right before baking. Here we pair it with tart lemon curd (use your favorite homemade or store-bought version), but chiffons are just as delicious when dressed up in frosting or whipped cream, or served naked with fresh fruit.