RASPBERRY AND LEMON CURD CHIFFON CAKE

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
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