Blood Orange Chiffon Cake With Blood Orange Curd And Rich Vanilla Bean Buttercream Frosting

Ingredients

• 270 g (2 cups) white lily flour
• 10 g (2 teaspoon) baking powder
• 250 g (1 1/4 cup) white granulated sugar, divided
• 4 large eggs, separated
• 1/3 cup extra virgin olive oil
• 2 teaspoon vanilla extract
• zest of 2 blood oranges
• 1/2 teaspoon sea salt
• 1/4 teaspoon cream of tartar
• 1 large egg
• 4 large egg yolks
• 125 g (1/2 cup + 2 tablespoons) granulated white sugar
• 1/3 cup blood orange juice
• 1/4 teaspoon sea salt
• 2 tablespoon unsalted butter
• 3 large eggs
• 150 g (3/4 cup) white granulated sugar
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 vanilla bean
• 340 g (1 1/2 cups or 3 sticks) unsalted butter at room temperature
• 150 g (1 1/4 cup) confectioners’ (powdered) sugar