This raspberry and lemon curd chiffon cake recipe is a baller recipe, guys. There’s fresh raspberries smashed into a lemon curd mascarpone, and the cake is lighter than air. It’s like going to a wedding in your sweatpants, since you can feel elegant while eating it from the comfort of your home. Move over, other raspberry desserts. This chiffon cake is first in line.
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Well hello Monday and a gorgeous sight to see… Love the light and refreshing combination of raspberries and lemon. Looks so moist. Take care
Thank you! It was a fun cake to make. Happy Monday!
this is wonderful blog
Are these large American eggs? I’m from the UK and large US eggs are medium here!
I use UK eggs — so I’d say use large UK eggs as well!
I have just made the icing and it is not coming out. The whipping cream and powder sugar came out perfect, I added the vanilla still good. I added the mascarpone and started to beat it and it turned into a liquid mess. I thought okay keep going add the lemon curd maybe that will help thicken, nope nothing. Please help!
Oh no! Try whipping the mascarpone on its own next time and then folding it in to the icing. I’m not sure why it would turn so liquidy. Was there any liquid on the top of the mascarpone when you opened it?
Mine did exactly the same .. Totally fail.
Lydia, are you talking about the mascarpone? Or something else? What failed for you?
Would 2 8 inch pans work? Thanks.
You might have lower cakes and you’ll probably need to shorten the baking time. Good luck!
Yes, they will, but you might have to reduce the baking time.
For those who make this~ if you want to berries to color the frosting like picture you need to smash a few in to the frosting. I realized too late~ sigh!
Penny, I actually smashed some berries right into the side of the cake when I was icing it and then dragged my palette knife around the edge to create the look that’s pictured. Next time try that!
Hi, your chiffon cake looks amazing. Do you unmoulding the cake straight out of the oven & cool cake on a rock right side up.? Do you bake your cake using top & bottom heat with no fan? Thank you for sharing 🙂
Hi, I usually wait at least 10 minutes before inverting the cake onto a wire rack to cool. I used fan to bake these cakes and lowered the oven temp by 10 degrees and shortened the cooking time about 10 minutes. Good luck!
I’m planning on making this cake tomorrow, wrapped with a chocolate collar. I have two springform 9 inch pans, but they are nonstick. Is this still ok, or will the cakes not rise properly? Also, will the cake turn wonky if I use extra large eggs (US size)?
Hi Akash, I don’t think the lack of non-stick should affect your rise on your cakes, but definitely be sure to grease them well so that there’s no sticking. I think if you’re going to use extra large eggs you should maybe only use 4 egg yolks and 7 egg whites? The concern here is regarding the volume of the batter. Alternatively, you could just follow the recipe with the understanding that you shouldn’t overfill the pans when baking. Good luck!
This looks amazing! I can’t wait to try it. Unfortunately, I live in a country with small ovens! Would it be possible to halve this recipe and maybe put it into two 6” pans? I’ll have to cook one at a time… will the folded egg whites in the batter be okay for the second cake? Thank you!
I think you could try, but I had a friend recently try this in smaller pans and the cakes deflated. I would cut down the baking powder maybe down to a 1/4 of what the recipe calls for. Good luck!
Love this recipe! I’m going to work on making it fluffier as mine was a bit dense. In making this cake, do you think it could be frozen and frosted when defrosted or would you try to bake it two days ahead for an event? Neither are my favorite.
I think you could freeze it, but I’m not sure how that would affect the flavor. Or you could bake it two days ahead of time but leave it unfrosted until the day of. I think that might be the better option. Good luck!
I made this cake and it was delicious. The cake was moist and the frosting was
out of this world I got many compliments for it. Thank you so much for the recipe.
Great! I’m so glad ot hear!
I have now made this recipe three times. I think it might be my favorite. So light and fresh tasting. I’m currently baking another one for a good friends birthday.
Please clarify the instructions. It says to bake 2 cakes, then split them that’s now 4, but the picture is 2 layers and the assembling instructions are for 2. After reading comments I’m assuming you changed directions mid recipe when you only had one pan. I’m making 2 and not splitting them.
Just baked this cake and it was fine in 30mins. My oven usually takes longer than what most recipes call for. My friend made it and she had the same cooking tone of 30 mins not the 40-45 stated in the recipe. Just something to keep in mind ?
Thanks for the tip, Susan! I originally made this cake in my little London oven, which was temperamental and generally required longer cooking times.
What size baking pans are those?
Hi Jaime, they are 8” pans. Hope this helps!
This cake was amazing. Soft and fluffy and beautiful flavours. Whilst it did take a bit of work to make, that just made it all the more satisfying. Thanks for sharing. I’ll definitely make this again for special occasions.
Glad it worked out for you! 🙂