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How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream.
Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.
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