Raspberry And Lemon Curd Chiffon Cake Recipe

I present Lemon Raspberry Chiffon Cake: an airy chiffon built from cake flour and whipped egg whites, brightened by lemon zest and lemon curd, dotted with fresh raspberries and a splash of vanilla and vegetable oil, finished with a dusting of powdered sugar.

I love when a cake behaves like a cocktail: tart, sweet and a little daring. My Lemon Raspberry Chiffon Cake hits bright lemon curd notes against fresh raspberries, while cake flour and a measured amount of granulated sugar keep the crumb impossibly light.

Separated eggs give it lift, and lemon zest with a splash of vanilla makes each bite sing, its flavor staying vivid not cloying. This is one of those Raspberry Desserts that feels fancy but somehow friendly, perfect for a Let Them Eat Cake moment.

Powdered sugar for dusting is optional, though extra lemon curd never hurts.

Why I Like this Recipe

– I love how light and airy it turns out, feels like eating a little cloud after a long day.
– I like the bright, zippy flavor that stops the sweetness from being too much so every bite stays fresh.
– It looks way fancier than I am, so I always get compliments when I bring it to parties.
– Even if I rush or mess up a step it usually still works out, so I dont stress about baking it.

Ingredients

• Cake flour: Light texture, mostly carbs, low protein, helps make airy, tender crumb.
• Granulated sugar: Pure carbs, adds sweetness, no fibre, can spike blood sugar if eaten lots.
• Eggs (separated): Provide protein, fat, structure and lift, yolks add richness, whites give volume.
• Vegetable oil: Adds moistness and fat, high calories, keeps cake tender and soft.
• Lemon juice and zest: Bright citrus flavor, adds tartness and aroma, some vitamin C.
• Lemon curd: Sweet, creamy, concentrated lemon, adds fat and sugar, tangy filling.
• Raspberries: Fresh berries, loaded with fibre and vitamin C, tartness balances sweetness.
• Powdered sugar (optional): Adds light sweetness and pretty dusting, mostly simple carbs.

Ingredient Quantities

• 1 1/2 cups (180 g) cake flour
• 1 cup (200 g) granulated sugar, divided, 3/4 cup for batter, 1/4 cup for egg whites
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 7 large eggs, separated
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) water
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 1 lemon)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 3/4 cup (about 200 g) lemon curd, plus extra if you like
• 1 to 1 1/2 cups fresh raspberries (120 to 180 g), plus extra for garnish
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 325°F (165°C). Have a 10 inch ungreased chiffon or tube pan ready, dont grease it or the cake wont climb.

2. Sift together 1 1/2 cups (180 g) cake flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt into a bowl; stir in 3/4 cup (150 g) of the granulated sugar meant for the batter.

3. In a separate bowl whisk the 7 egg yolks (reserve the whites), 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) water, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and 1 teaspoon vanilla until smooth. Fold the wet mix into the dry until just combined.

4. Fold about 3/4 cup (about 200 g) lemon curd into the batter until streaky and distributed; reserve a couple tablespoons of curd for topping if you like.

5. In a clean dry bowl beat the 7 egg whites with 1/2 teaspoon cream of tartar until foamy, then gradually add the remaining 1/4 cup (50 g) granulated sugar and continue beating to glossy stiff peaks. Dont overbeat or they will break down.

6. Lighten the yolk batter by folding in about a third of the whipped whites, then gently fold in the remaining whites in two additions until no big streaks remain. Be gentle so you keep the air.

7. Gently fold in 1 to 1 1/2 cups fresh raspberries (120 to 180 g), using a rubber spatula and short strokes so you dont smash them; save a few berries for garnish.

8. Pour the batter into the ungreased tube pan, smooth the top, then dot the surface with the reserved lemon curd and swirl lightly with a skewer or tip of a knife for ribbons.

9. Bake at 325°F (165°C) for 50 to 60 minutes, until the top is golden and a skewer inserted near the center comes out mostly clean. Immediately invert the pan on a bottle or cooling rack and let cool completely upside down (about 1 to 2 hours).

10. Run a thin knife around the tube and sides to release the cake, transfer to a plate, dust with powdered sugar if you want, spoon extra lemon curd over top and garnish with the reserved fresh raspberries.

Equipment Needed

1. 10 inch chiffon or tube pan, ungreased (do not grease or the cake wont climb)
2. Several mixing bowls, at least two – one must be totally dry for the egg whites
3. Fine mesh sieve or flour sifter for the cake flour and powdered sugar
4. Electric mixer (hand or stand) for whipping the egg whites to stiff peaks
5. Whisk and rubber spatula for combining and gentle folding
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Skewer or thin knife for swirling the lemon curd and testing doneness
8. Cooling rack or a sturdy bottle to invert the pan on while the cake cools

FAQ

Raspberry And Lemon Curd Chiffon Cake Recipe Substitutions and Variations

• Cake flour (1 1/2 cups): substitute with all-purpose flour + cornstarch. For every 1 cup cake flour measure 1 cup AP flour, remove 2 tbsp, then stir in 2 tbsp cornstarch. For 1 1/2 cups do the same math (remove 3 tbsp AP, add 3 tbsp cornstarch). Sift together once or twice so it feels lighter.
• Granulated sugar (1 cup, divided): swap with superfine aka caster sugar 1:1 for a smoother batter and nicer meringue. Or use 1 cup light brown sugar if you want a deeper, caramel note, but expect a slightly darker, moister crumb.
• Vegetable oil (1/2 cup): use melted unsalted butter 1:1 for richer flavor (let it cool a bit before adding) or a neutral oil like canola in the same amount if you just need a direct swap.
• Lemon curd (3/4 cup): use store bought lemon curd 1:1, or make a quick stand-in by blending 3/4 cup mascarpone with 2 tbsp lemon juice and 1 to 2 tbsp sugar for a tangy creamy swirl if you dont have curd on hand.

Pro Tips

– Let the egg whites warm up after you separate them. Cold whites are easier to separate, but they whip to a higher volume if they sit at room temp for 20 to 30 minutes before beating.

– Keep the pan absolutely free of oil or grease. Wipe it with a dry paper towel to remove any dust or fingerprints so the batter can cling and climb properly.

– Fold deliberately and slowly with a rubber spatula. Use a big, sweeping lift from the bottom and turn the bowl, rather than vigorous stirring. Less mixing keeps the cake light.

– Protect the raspberries from breaking and bleeding into the batter. Gently toss them with a tablespoon of the cake flour or just fold them in very softly at the very end. Fresh berries are best; frozen ones usually add too much extra moisture.

– If the top is getting too dark before the center is set, loosely tent the pan with foil for the last 10 to 15 minutes of baking. Immediately invert the pan to cool completely so the crumb stays tall and airy.