Lemon Curd Chiffon Cake
Prep time
Cook time
Total time
Light as a feather sponge with homemade lemon curd. Whipped cream icing optional, but worth the extra for those special occasions or dinner parties. This one is for lemon lovers and redolent of lighter spring days.
Recipe type: Cake
Cuisine: International
Serves: 6
  • Sponges:
  • 4 large eggs, separated
  • 225g plain flour
  • 2 tsps cornflour
  • 125g granulated sugar
  • 2 level tsps baking powder
  • 3 tbsps vegetable or corn oil (ie. sunflower)
  • juice of half a lemon and zest of a whole one
  • 2 tbsps water
  • Filling & Icing
  • Ready-made or homemade Lemon Curd
  • 300ml whipping cream
  • 2 tbsps icing sugar
  1. Pre-heat oven to 180 degrees Centigrade. Grease and line the base of two 20cm cake tins, or ideally use silicon moulds.
  2. Place 3 egg yolks in a bowl along with the oil, sugar, lemon juice and zest, and water. Using electric beaters, whisk up til combined.
  3. Sieve the dry ingredients together in a bowl. Then, stir them into the wet ingredients til just combined.
  4. Using a clean bowl and beater, whisk up the egg whites until stiff meringue peaks. Then, a large spoonful at a time, fold the whites into the cake mix.
  5. Divide the mixture between the two tins and cook for 35 mins til risen and lightly golden. Allow to cool on a wire rack. Then, carefully slice each cake horizontally.
  6. If using icing, whisk the cream til firm then stir in 3 tbsps of lemon curd.
  7. To make up the cake, spread lemon curd on the cut side of one layer, cover with the next layer and continue with curd layers leaving the top free for the cream.
  8. Cover the cake in the whipped curd cream using a palette knife to smooth. Chill until ready to serve, and decorate with lemon zest.
Recipe by The Red Bistro at https://theredbistro.com/2015/02/18/lemon-chiffon-cake/