I’m completely obsessed with pomegranate curd. I spread it on toast with butter, spoon it onto muffins and occasionally fold it into clafoutis. For these cake sandwiches I added extra pomegranate juice to the curd to intensify the flavor, and the result is marvelous. These little bites feel like a summer memory wrapped in a bright, fruity winter treat.
Pomegranate curd and cake are simply a match made in heaven.
Cake bites are dangerous in the best possible way: tiny one-inch squares of chiffon cake that you can pop into your mouth over and over until half the pan is gone. They’re small, delicate and irresistible—perfect for sharing or for sneaking an extra one when nobody’s looking.
If you’d rather not make pomegranate curd or pomegranates aren’t in season, you can easily substitute lemon curd, your favorite jam or fresh fruit. This recipe is flexible and forgiving, so it’s hard to go wrong.
Recipe Card
Chiffon cake sandwiches with pomegranate curd and whipped cream
Amanda Powell
Pin Recipe
Ingredients
- 2 ¼ cup cake flour
- 1 ½ cups granulated sugar divided
- 2 ¼ teaspoon baking powder
- 1 teaspoon salt
- ½ cup oil I used avocado, but any will work
- 7 egg yolks
- ¾ cup milk
- 9 egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ⅔ cup pomegranate curd
- ½ – ⅔ cup fresh whipped cream
Instructions
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Preheat the oven to 325°F (162°C).
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Whisk the cake flour, half the sugar, baking powder and salt together in a medium bowl.
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In a separate bowl, combine the oil, egg yolks and milk. Mix well, then fold the dry ingredients into the wet just until combined. Do not overmix.
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In a stand mixer, beat the egg whites until soft peaks form. Add the cream of tartar and vanilla, then gradually add the remaining sugar and beat until stiff, glossy peaks form.
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Gently fold the whipped egg whites into the batter in batches, taking care not to deflate them.
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Pour the batter into a 9×13-inch baking pan and smooth the top.
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Bake about 35–40 minutes, or until the cake springs back when touched. Cool completely.
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Wrap the cooled cake in plastic and chill or freeze briefly—freezing makes it easier to slice cleanly.
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Slice the cake horizontally into two layers. Spread the pomegranate curd over one layer and the whipped cream over the other. Sandwich the layers together and cut into one-inch squares.
Notes