RASPBERRY AND LEMON CURD CHIFFON CAKE
Well hello Monday and a gorgeous sight to see… Love the light and refreshing combination of raspberries and lemon. Looks so moist. Take care
INGREDIENTS
For the cake:
- ½ cup canola oil
- 1½ cups caster sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup cold water
- 2¼ cups sifted plain (all-purpose) flour
- 5 large egg yolks at room temperature
- 8 large egg whites at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the icing:
- ½ cup lemon curd
- 2 cups fresh raspberries
- 1 cup soft Italian mascarpone cheese
- ¼ cup confectioners' sugar
- 1 cup heavy whipping cream
Source : gritsandchopsticks.com
