RASPBERRY AND LEMON CURD CHIFFON CAKE


INGREDIENTS
For the cake:

  • 2¼ cups sifted plain (all-purpose) flour
  • 1½ cups caster sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup cold water
  • ½ cup canola oil
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 5 large egg yolks at room temperature
  • 8 large egg whites at room temperature
For the icing:
  • 1 cup soft Italian mascarpone cheese
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • ½ cup lemon curd
  • 2 cups fresh raspberries
  • get ingredients Powered by Chicory
INSTRUCTIONS
  1. Preheat the oven to 325 degrees F or 160 degrees Fahrenheit. Lightly grease the bottom of 2 9-inch pans with butter or canola oil, then line the bottom of each pan with parchment or baking paper. Leave the sides of the pan ungreased.
  2. In a large bowl, sift together the flour, 1¼ cup sugar, salt, baking powder twice. In a separate, medium-sized bowl, beat the egg yolks, lemon zest, oil, water, and vanilla on high speed until smooth. Stir this mixture into the flour mixture.
  3. In a separate bowl, whisk together the egg whites until soft peaks form, then add ¼ cup sugar and continue whisking until stiff peaks form and the egg whites are glossy.
  4. Using a large spoon, scoop out a large scoop of the egg whites and stir quickly into the batter. Then, gradually fold the remaining egg whites into the batter until all of the egg whites are incorporated, but do not over mix. Pour the batter into the prepared pans and bake for at least 40-45 minutes. Check the cakes by gently pressing them with your finger; the top should spring back and should be golden brown (you can double check by inserting a toothpick in the center to see if it comes out clean).
for full instructions you can go to :    https://www.gritsandchopsticks.com

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