“But there’s always a first time for everything”
Melissa de la Cruz
End November, Mum’s birthday, time to bake cake. As I said before, the last quarter of the year is laden with birthdays, anniversaries and celebration. being winter it makes it more fun to bake, as well as to eat! Flavours for a cake are a simple choice as we are a family that is game for any and all flavours in dessert. Coffee and chocolate rule the roost, and I can blindly bake anything that includes either, or both, and we cut the cake singing. But life isn’t that simple. Winter brings visitors to India, and visitors mean added tastes, sometimes those who don’t like chocolate! Oh yes, of those I find plenty these days, amazing but true.
Mum’s friend is here from the UK and she c a n n o t stand chocolate. No summer berries these days, Quark Mousse Cake with Roasted Balsamic Strawberries recently made, so I was left looking for choices. Lemon seemed a nice option, so it was back to the net, and to my bursting bookmarked folder. Oh the choices, but the one I picked was from this beautiful blog, Technicolour Kitchen by Patricia Scarpin. I do love her blog. She posts delicious and interesting baked stuff, with a tale or two thrown in. Her recipes are always make-able, and gorgeously photographed. Browsing her cakes folder brought me to a halt here … Lavender cake with lime curd icing.Yes, this was the one I would try. Lavender because I HAD to use the culinary lavender that Vino Luci aka Barbara sent me from her garden in the US. Utterly whimsical and elegant flavour, and something I’ve been waiting to try again after this beautiful Lavender Mascarpone Cake I had made 2 years ago. Patricia’s cake, a chiffon, was one I have never baked before. Have you baked a chiffon cake before?
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.
It was a new cake experience, a learning curve thrown in too. I baked 2 three egg chiffons. The first was fabulous, and I took a shortcut on the second one. I knew that I should have scrubbed the beaters clean for any traces of yolk, or the whites would misbehave. Didn’t heed the inner warning, and rinsed them in a hurry. Learnt my lesson. Once the yolk batter was ready, the whites in the second chiffon were going nowhere. Uff…bunged them in, and baked a flattish cake, still soft, but not as chiffony as it should have been.
Chiffon…what does it bring to your mind? For me, it brings memories of light summer evenings, with sprinklers on, the waft of wet mud, fireflies in the dark… dim lights and ladies in chiffon sarees at the club houses! yes, we were kids, but the parties in the summer evenings at the services club was full of ladies in beautiful flowing chiffons, clinking glasses, and the forces band playing music in the background! Sigh…etched in memories, those days never came back. Now, I long to drape a saree, but somehow jeans call my name!
Now for the the filling. Lemon curd. Light, tangy, citrusy, delicious … simple and home made too. Ju @ Little Teochewposted some Easy Lemon Curd on her blog a short while ago, and I made and bottled it almost immediately. Used some for lemon tarts that I made for the photo-shoot and froze a jar of the rest. That came down from the freezer for this cake to be whipped into lemon cream {Sorry S…have made more and frozen it since; I remember!!} Mmmm … yes, I did add a vanilla bean to my lemon curd too as the eggphobic feeling continues!
Which comes to whipped lemon curd cream! Hello? No one ever told me this thing is so darned delicious and addictive. I couldn’t stop licking it off the bowl once I was done with the filling and frosting. My word, it had no taste of egg, and was light as a cloud and full of wonderful citrus flavour. I didn’t add much sugar to the whipped cream as the lemon curd is sweet too. The taste was just right. Not cloyingly sweet – wonderful!
I especially went with girly pink colour in the border as it is a fave with my 5 year old niece Amani who was on her last day of her visit to India. She looked at the cake, and said ‘Ooooh, that’s pretty! I ♥ it! Can I smell the flowers please? Mmmm…NICE!!’ She’s a charming little girl, well mannered, sociable, and LOVES company. She and the teen hit it off very well, despite the 10 year age gap, and soon little Amani was having long tel-conversations with all Meher’s friends! I do think she brought my teen down from the clouds for a while! She has a little baby sister who is a year old, is very sweet, but would rather have her Mum than us … her temperament as fiddly as finding feet on macarons {IMHO}!
The cake was a winner. The flavours of lavender, very delicate and mildly fragrant. They complimented the lime beautifully, and the cake vanished in half an hour! The chiffon was excellent too, despite my earlier faux pas, and I liked the way it held the cake up. Looked firm to touch, but was still tender to bite. I think it’s a great sponge to use, and for sure has found a place in my heart! It’s always an inspiring feeling to discover so many new baking methods, and also to know that there’s still so much more to learn!
Patricia, I am SO GLAD I baked this cake, and your commentary on the cake is what had me sold! It’s a fabulous change from chocolate and coffee, and I’m glad I was forced to leave my comfort zone! In Patricia’s words, “Now this combo can go straight to the all time favorites list, with apples + cinnamon and chocolate + hazelnuts. 🙂” … I so agree!
Lavender Chiffon Cake with Whipped Lemon Curd Frosting adapted minimally from Technicolour Kitchen Serves 12-16 Lavender Chiffon Sponge
6 eggs, separated
¼ cup neutral vegetable oil
6 tbsp water
1 ½ cups caster sugar
1 ½ teaspoons dried edible lavender buds
1 1/3 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar Method
Preheat the oven to 180°C. Line the bottoms of two 20cm (8in) round cake pans with baking paper; do not grease.
Place 1 cup of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender.
In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the prepared pans.
Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper. Easy Lemon Curd From Ju @Little Teochew
{I used 1/2 the recipe for this cake. Had used the other half earlier in puff pastry lemon tarts}
200g sugar {depending how sweet or tart you like it}
1 egg
3 egg yolks
120ml fresh lemon juice
1 tsp grated lemon zest, or more if you like {depending on how strong you want the flavour of lemon}
50 to 60g unsalted butter {more butter will make it smoother, but at the same time, fattier too … you decide} Method:
In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks. If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
Once the mixture thickens – it should leave a path on the back of a spoon – turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
Allow the curd to cool slightly before transferring to a clean jar or bowl. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
While the cakes are baking and cooling, make the lime curd and chill completely.
Whipped Lemon Curd Cream Frosting
700ml low fat cream
1/2 vanilla bean, scraped
1/2 recipe lemon curd
2-3 tbsps sugar {the lemon curd adds it’s own sweetness too} Method:
Whip the cream and sugar till firm peaks hold. Gently fold the lemon curd through, about 2/3rd to being with, and taste for sweetness, tartness etc. Add the rest if desired, and add sugar if required. Lemon Sugar Syrup:
1/2 cup sugar
1/8 cup water
Juice of 1 lime. Method:
Place all ingredients in a pan, bring to a boil, stir until the sugar is dissolved. take off heat, and allow to cool. To Assemble the Cake
Slice both sponges horizontally to get 4 layers.
Reserve 1/3rd whipped cream for top and sides.
Place one cake layer on a cake stand or serving plate, brush with lemon syrup and spread 1/3rd of the cream for filling.
Repeat with the other 2 layers.
Top with the third cake layer, and frost the top and sides with the remaining cream.
{Mix 1 tsp of lemon curd in any left over cream, and pipe a border etc.} I finished mine with a border of a firm white chocolate ganache coloured pinkish-purple.
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
So pretty and with such delicate flavours. You know I’m a sucker for lemon curd. Nice! 😀 Shame on people who don’t like chocolate but then joy for the other interesting cake choices
Ok Deeba, this post just had me in so many ways. First those gorgeous li’l girls! Rn’t they like the most precious gift ever?!
Then that lemon curd which is my ALL time favorite. I can sit and lick a bowl of lemon curd all day long n still would want more! And the last thing that I want is you to teach me how do you make that beautiful design on the sides of your cake. Have seen then in many of your cakes n I thinks its kind of your trademark 🙂
I’d love to try n do something like that.
Ooh this is pretty. I made a lemon curd tart for Thankgiving. Love the combination of flavors, lemon lavendar in a chiffon cake. Chiffon is one of my favorites to have with tea!! Your blog is eye candy:)
Uber stunning cake here Deeba!! Am not much of a lemon person nor tasted lavender so far, but this looks seriously tempting! Chiffon reminds me of chiffon sarees:)). And I also need to find out if companies sell extra sets of beaters, washing then squeaky clean and drying them for the next use is a real pain:-(.
hello deeba,Congrats for being the finalist …this is cake is awesome …love the flavor color ,each n every part of it …gr8 work ..yummySatyahttp://www.superyummyrecipes.com
Eh! Deeba I’m always sold on your trademark design on the border, one of this days I must try it, even though I’m pretty sure it might be disastrous! You know i love lavender with lemon, so there is no way I won’t like lavender with lemon curd. I remember reading Ju’s recipe for lemon curd and have been meaning to make it for long. Deeba in your recipe, the heading has been stated as lime instead of lemon? Infact in many places, I knw lime is more common in India, so did u use lemon or lime?
This is so so beautiful and neat looking cake.I am really not a big fan of lemon in desserts but lavender is one thing I have been wanting to try for a long time.So I guess I ll have to live with the whipped cream topping only!
Your niece is too cute ! I have a 11 year old cousin who is probably the best girl in the world for me ..I tell her almost all my shareable secrets 🙂
Btw I dropped on your blog to find a meringue recipe so guess I will explore more of your posts today.
Cheers
what a work of art! i wish to the sweet brithday fairy that my next birthday is spent with you – so you can back me an assortment of delicious cakes. what i am loving is that we both posted lavender and citrus curd desserts on our blogs at the same time!
Deeba, see this is why I love your styling. Even a secondary picture like the lemon curd jar on the chopping board is stunning. And whipped lemon curd? Now I must try this! 😮
Wow Deeba, another jaw-dropping gorgeous dessert! Wowee! And talk about sexy! That cream is fabulous. But the whole design together and the beautiful flavors just have me swooning, me of the everything chocolate and coffee kitchen. Your mom must’ve loved this cake. You are the absolute best baker out there, honey! Proud to be able to call you sister (and now can some of the talent rub off on me?)! Your niece is stunning!
Deeba…stunning is the word…I love yr pink lace designs on this cake..someday I will learn it from ya..and I wish to the fairy too..that way you will end up making 2 cakes b2b in a week…for me and meeta 😉
This is such a beautiful cake! I was hoping you were going to post this since we’ve sneaked a peak of it in your last post.
I’ve never made a chiffon cake but I’ll definitely try it.
I voted for you Deeba! Your blog is well worth the win! 🙂
magda
Wow just waited for this post ..love the lemon curd cream frosting for the cake.. lovely flavors.. cute girl pictures.. On the whole wholesome treat for our eyes..
There is nothing you can’t bake Deeba. This is another gorgeous cake. I have never made a whipped lemon curd cream. Sounds like a tasty whipped cream. Hope you enjoy your day.
Hi Deeba, am breathless looking at the cake! Absolutely fresh and luscious, lovely combo. And what a great post. It’s always a pleasure to read your blogs, food writing is most certainly a wonderful skill that you possess. Hey do I see a cookbook on the horizon?
Btw, where do you get cream of tartar here?
Love
Natasha
Natasha, you are a sweetheart! Thank you for your wonderful words. Book? Would love to… LOL!
I think you get cream of tartar here at Modern Bazaar {they’ve got a nice branch at DLF Ph 1}, or then maybe at La Marche.
Looks so so gorgeous. Your border looks absolutely stunning, do you have any tips to make those cute purple border? Do you get those border readymade from shop. Please let me know, I would love to try this…
TY Ayeesha…I make them freehand with melted chocolate on parchment paper, and then wrap them around a cake when they are almost set. A small rest in the fridge, and I just peel the paper off. Will try and bribe the son to film me next time I try one, so you can see a video.
Dear Deeba I really DIE FOR lemon curd and your look amazing and I llove baking with lavender is nice and delicious, waht delicate and lovely tart! your niece is sooo cute!!
huggs, xoxoxox gloria
Am not sure what chiffon cake reminds me…as of now the cake pictures and pic’s of ur niece reminds me of my niece…Man i seriously miss my family. What a lovely cake you baked for ur mum…..they just too gorgeous, am loss of words for the design you have put together…am sure to grab ur idea in one of my cakes 🙂
WHOA?! You are a serious gifted person in the kitchen – your cake is stunning and your photographs are amazing. Gorgeous looking cake – i only wish I could make one look as professional as the one you made here. Also, the children in your post are beautiful.
Deeba, this is almost sinful in its wickedness 🙂 I’m a real fan of citrussy cakes and you’ve added lavender to the mix. I think I’m in love, truly I do believe I’m in love. I’m not hugely into baking…, don’t ask me why but I rarely bake….., but this I have to try. I shall report back!!!!!
Another beautiful work of art Deeba! I must admt I’m still wary of lavender as a flavour, and I’ve never made chiffon cake before, but I’m really, really itching to bake this combo. Sounds delightful. And of course you have my vote 🙂
Oh, my dear Deeba, you are just far too kind! Thank you for your kind words about my blog – when someone like YOU says nice things about my photos… It really makes my day – actually, my month! 😀
I’m so glad you and your loved ones enjoyed the cake – what an honor to see that recipe over here, and so beautifully baked and decorated!
xoxo
Deeba, this cake is beautiful! I wish I could get a piping tutorial from you! I grew up eating chiffon cakes, particularly pandan, and found myself craving them, so I had to learn how to make them! They’re one of my favourite things to make, but I always use a proper chiffon cake tin, and that seems to help the cake rise enormously. I was thinking of you the other day, because we went DSLR browsing in the store! 🙂
I love how beautiful that cake looks and that decoration on the side is just perfect! So well done. And thanks also for the lemon curd recipe which I have been looking for (well, a good one) for a while now and this seems to be the one!
Deeba, I love visiting your blog! I feel like Alice in Wonderland where I can stare at so many delightful confections so lovingly created by you! Lovely cake which I know I could never bake…I always burn almost everything I bake. I love love your photography and your little Amani is so adorable!
What a luscious cake, Deeba! I agree completely about lemon curd. And by the way, it’s marvelous mixed with yogurt and poured over fresh fruit.
Your photos are always so lovely and enticing!
Oh, Deeba! The cake is so so so beautiful! You really are extremely good at cake decorating. Great work on this one 🙂 I love the pink ornaments on the sides of the cake, it’s so lovely and adorable 🙂
This cake is such a beauty – I love the flavours involved and your pretty decoration. I haven’t made a chiffon cake before but the results sound really delicious!
dear deeba,
ur blog is reallly amazing, after seeing ur forced to cook. wanted to ask what is cake floue. is it the regular maida we use.
have u bought a thermmomix as yet.
thnaks and take care,
sana
Thank you for your sweet words Sana. Baking is therapeutic for me!
Cake flour is all purpose flour {maida in India} with cornflour added to it to give you a lighter, more delicate crumb. Depending on how much you need, for every 1 cup of flour, take out 2 tablespoons of the flour, and replace it with two tablespoons of cornstarch.
That is so gorgeous. You did a fantastic job with the garnish- the lavender on top looks great and the pink accents are just dainty and perfect. I love lemon curd. I will have to try something with lavender and lemon curd, SOON!
Forget a cook book… You really need to invest all your talent in the beautiful way you present your food and your amazing photography! Publish a book or publish art work… Your work is absolutely stunning!
Your cake is beautiful! I tried this cake for my birthday and the flavors were awesome! I also tried your white chocolate technique, although not with much success. Hope you don’t mind me posting the recipe on my blog! Thanks for the cake!
I would really like to make this chiffon cake, but I can’t find cream of tartar where I live. Is there a way to replace the cream of tartar or can I just leave it out?
Oh. My. Lord!!! This is the best cake I have ever made. Deeba, thank you for this amazing recipe, I made it twice and both times it came out very well. Heavenly flavor combination, very light, airy, not a hint of eggs, very unique. I am a chocolate cake person, don’t care about anything lemon, but this one – to die for!! Thank you !
Hi!
I made this cake the week before for a little girl named Violeta (Violet) and all the family enjoy its lightnes, the lavender touch and the little bit acid and non-buttery frosting!
I loved it and I’m sure I’m gonna make it again!
Thanks for sharing!
End November, Mum’s birthday, time to bake cake. As I said before, the last quarter of the year is laden with birthdays, anniversaries and celebration. being winter it makes it more fun to bake, as well as to eat! Flavours for a cake are a simple choice as we are a family that is game for any and all flavours in dessert. Coffee and chocolate rule the roost, and I can blindly bake anything that includes either, or both, and we cut the cake singing. But life isn’t that simple. Winter brings visitors to India, and visitors mean added tastes, sometimes those who don’t like chocolate! Oh yes, of those I find plenty these days, amazing but true.
Mum’s friend is here from the UK and she c a n n o t stand chocolate. No summer berries these days, Quark Mousse Cake with Roasted Balsamic Strawberries recently made, so I was left looking for choices. Lemon seemed a nice option, so it was back to the net, and to my bursting bookmarked folder. Oh the choices, but the one I picked was from this beautiful blog, Technicolour Kitchen by Patricia Scarpin. I do love her blog. She posts delicious and interesting baked stuff, with a tale or two thrown in. Her recipes are always make-able, and gorgeously photographed. Browsing her cakes folder brought me to a halt here … Lavender cake with lime curd icing.
Yes, this was the one I would try. Lavender because I HAD to use the culinary lavender that Vino Luci aka Barbara sent me from her garden in the US. Utterly whimsical and elegant flavour, and something I’ve been waiting to try again after this beautiful Lavender Mascarpone Cake I had made 2 years ago. Patricia’s cake, a chiffon, was one I have never baked before. Have you baked a chiffon cake before?
Chiffon…what does it bring to your mind? For me, it brings memories of light summer evenings, with sprinklers on, the waft of wet mud, fireflies in the dark… dim lights and ladies in chiffon sarees at the club houses! yes, we were kids, but the parties in the summer evenings at the services club was full of ladies in beautiful flowing chiffons, clinking glasses, and the forces band playing music in the background! Sigh…etched in memories, those days never came back. Now, I long to drape a saree, but somehow jeans call my name!
Now for the the filling. Lemon curd. Light, tangy, citrusy, delicious … simple and home made too. Ju @ Little Teochew posted some Easy Lemon Curd on her blog a short while ago, and I made and bottled it almost immediately. Used some for lemon tarts that I made for the photo-shoot and froze a jar of the rest. That came down from the freezer for this cake to be whipped into lemon cream {Sorry S…have made more and frozen it since; I remember!!} Mmmm … yes, I did add a vanilla bean to my lemon curd too as the eggphobic feeling continues!
Which comes to whipped lemon curd cream! Hello? No one ever told me this thing is so darned delicious and addictive. I couldn’t stop licking it off the bowl once I was done with the filling and frosting. My word, it had no taste of egg, and was light as a cloud and full of wonderful citrus flavour. I didn’t add much sugar to the whipped cream as the lemon curd is sweet too. The taste was just right. Not cloyingly sweet – wonderful!
I especially went with girly pink colour in the border as it is a fave with my 5 year old niece Amani who was on her last day of her visit to India. She looked at the cake, and said ‘Ooooh, that’s pretty! I ♥ it! Can I smell the flowers please? Mmmm…NICE!!’ She’s a charming little girl, well mannered, sociable, and LOVES company. She and the teen hit it off very well, despite the 10 year age gap, and soon little Amani was having long tel-conversations with all Meher’s friends! I do think she brought my teen down from the clouds for a while! She has a little baby sister who is a year old, is very sweet, but would rather have her Mum than us … her temperament as fiddly as finding feet on macarons {IMHO}!
The cake was a winner. The flavours of lavender, very delicate and mildly fragrant. They complimented the lime beautifully, and the cake vanished in half an hour! The chiffon was excellent too, despite my earlier faux pas, and I liked the way it held the cake up. Looked firm to touch, but was still tender to bite. I think it’s a great sponge to use, and for sure has found a place in my heart! It’s always an inspiring feeling to discover so many new baking methods, and also to know that there’s still so much more to learn!
Lavender Chiffon Cake with Whipped Lemon Curd Frosting
Easy Lemon Curd
Whipped Lemon Curd Cream Frosting
Easy Lemon Curd
86 Comments
diva
So pretty and with such delicate flavours. You know I’m a sucker for lemon curd. Nice! 😀 Shame on people who don’t like chocolate but then joy for the other interesting cake choices
Prerna@IndianSimmer
Ok Deeba, this post just had me in so many ways. First those gorgeous li’l girls! Rn’t they like the most precious gift ever?!
Then that lemon curd which is my ALL time favorite. I can sit and lick a bowl of lemon curd all day long n still would want more! And the last thing that I want is you to teach me how do you make that beautiful design on the sides of your cake. Have seen then in many of your cakes n I thinks its kind of your trademark 🙂
I’d love to try n do something like that.
foodwanderings
Ooh this is pretty. I made a lemon curd tart for Thankgiving. Love the combination of flavors, lemon lavendar in a chiffon cake. Chiffon is one of my favorites to have with tea!! Your blog is eye candy:)
suma
Uber stunning cake here Deeba!! Am not much of a lemon person nor tasted lavender so far, but this looks seriously tempting! Chiffon reminds me of chiffon sarees:)). And I also need to find out if companies sell extra sets of beaters, washing then squeaky clean and drying them for the next use is a real pain:-(.
Sanjeeta kk
Congrats for being the finalist, Deeba. The cake truly epitomizes the word Chiffon in terms of texture and frosting. Love the lemon flavors in it.
Sasa
You are so talented Deeba, this is a work of art! Voted too, good luck!
Satya
hello deeba,Congrats for being the finalist …this is cake is awesome …love the flavor color ,each n every part of it …gr8 work ..yummySatyahttp://www.superyummyrecipes.com
Kulsum at JourneyKitchen
Eh! Deeba I’m always sold on your trademark design on the border, one of this days I must try it, even though I’m pretty sure it might be disastrous! You know i love lavender with lemon, so there is no way I won’t like lavender with lemon curd. I remember reading Ju’s recipe for lemon curd and have been meaning to make it for long. Deeba in your recipe, the heading has been stated as lime instead of lemon? Infact in many places, I knw lime is more common in India, so did u use lemon or lime?
Rosa
What a wonderful cake! Those flavors are just heavenly.
Cheers,
Rosa
Rosa
Voted!
Tanvi
This is so so beautiful and neat looking cake.I am really not a big fan of lemon in desserts but lavender is one thing I have been wanting to try for a long time.So I guess I ll have to live with the whipped cream topping only!
Your niece is too cute ! I have a 11 year old cousin who is probably the best girl in the world for me ..I tell her almost all my shareable secrets 🙂
Btw I dropped on your blog to find a meringue recipe so guess I will explore more of your posts today.
Cheers
MiraUncut
this doesnt even look like a cake, it looks like piece of art. how creative! love the pix too
Miriam/The Winter Guest
Another work of art! Love the pink decor.
TyraHallsénius-Lindhe
Sensational!
With Greetings from Sweden
Tyra
Heather Davis
What an inspired combination. Love all the pics as always! I have a selection of bdays at the end of the year too. Must try this one. Hx
meeta
what a work of art! i wish to the sweet brithday fairy that my next birthday is spent with you – so you can back me an assortment of delicious cakes. what i am loving is that we both posted lavender and citrus curd desserts on our blogs at the same time!
Lorraine @ Not Quite Nigella
Deeba, see this is why I love your styling. Even a secondary picture like the lemon curd jar on the chopping board is stunning. And whipped lemon curd? Now I must try this! 😮
Jamie
Wow Deeba, another jaw-dropping gorgeous dessert! Wowee! And talk about sexy! That cream is fabulous. But the whole design together and the beautiful flavors just have me swooning, me of the everything chocolate and coffee kitchen. Your mom must’ve loved this cake. You are the absolute best baker out there, honey! Proud to be able to call you sister (and now can some of the talent rub off on me?)! Your niece is stunning!
arthi
Deeba…stunning is the word…I love yr pink lace designs on this cake..someday I will learn it from ya..and I wish to the fairy too..that way you will end up making 2 cakes b2b in a week…for me and meeta 😉
My Little Expat Kitchen
This is such a beautiful cake! I was hoping you were going to post this since we’ve sneaked a peak of it in your last post.
I’ve never made a chiffon cake but I’ll definitely try it.
I voted for you Deeba! Your blog is well worth the win! 🙂
magda
Jessica @ How Sweet
That is one of the most beautiful cakes I’ve ever seen!
Twinsy Rachel Abraham
absolutely gorgeous n stunning cake… n the girls r cute like a button 🙂
pavithra
Wow just waited for this post ..love the lemon curd cream frosting for the cake.. lovely flavors.. cute girl pictures.. On the whole wholesome treat for our eyes..
arthur
Most elegant looking cake I’ve seen! Exquisite taste I’m sure. Here one gets to eat the fragrance and not wear it! Sensational recipe!
Abbhi
oh my GOD!!!!!!!! This is amazing Deeba!!! Love it love it love!!!
Helene
There is nothing you can’t bake Deeba. This is another gorgeous cake. I have never made a whipped lemon curd cream. Sounds like a tasty whipped cream. Hope you enjoy your day.
Natasha
Hi Deeba, am breathless looking at the cake! Absolutely fresh and luscious, lovely combo. And what a great post. It’s always a pleasure to read your blogs, food writing is most certainly a wonderful skill that you possess. Hey do I see a cookbook on the horizon?
Btw, where do you get cream of tartar here?
Love
Natasha
Deeba @ PAB
Natasha, you are a sweetheart! Thank you for your wonderful words. Book? Would love to… LOL!
I think you get cream of tartar here at Modern Bazaar {they’ve got a nice branch at DLF Ph 1}, or then maybe at La Marche.
the urban baker
utterly and simply wonderful. as always, your posts inspire me! and that baby is quite delicious as well!
Umm Mymoonah
Looks so so gorgeous. Your border looks absolutely stunning, do you have any tips to make those cute purple border? Do you get those border readymade from shop. Please let me know, I would love to try this…
Deeba @ PAB
TY Ayeesha…I make them freehand with melted chocolate on parchment paper, and then wrap them around a cake when they are almost set. A small rest in the fridge, and I just peel the paper off. Will try and bribe the son to film me next time I try one, so you can see a video.
Happy Cook
Wowwwwwwwwww now i am in torture, i dodn’t know if i love the cake or your beautiful cute niece Amana, 🙂
Looks delish, i love patricia’s blog too.
Happy Cook
Just voted and forgot to say Happy B’day to your Mom.
gloria
Dear Deeba I really DIE FOR lemon curd and your look amazing and I llove baking with lavender is nice and delicious, waht delicate and lovely tart! your niece is sooo cute!!
huggs, xoxoxox gloria
gloria
I voted for you my dear right now!! You are fantastic! gloria
Sommer @ A Spicy Perspective
Sensational! Lavender and lemon are so delicious together! And such beautiful details, Deeba!
nishi
Lovely cake deeba 🙂
Ananda Rajashekar
Am not sure what chiffon cake reminds me…as of now the cake pictures and pic’s of ur niece reminds me of my niece…Man i seriously miss my family. What a lovely cake you baked for ur mum…..they just too gorgeous, am loss of words for the design you have put together…am sure to grab ur idea in one of my cakes 🙂
Heavenly Housewife
You always leave me in absolute awe. This is so lovely. I wish someone would make me a cake like this *yep, thats a hint*
*kisses* HH
Asha@FSK
Deeba, what a stunning cake!!! LOVE the flavors!!!
Kiran
Such expertise! I’m a sucker for desserts and these looks so yummy! Open a bakery Deeba 🙂 voted as well, good luck!
Patricia Shea
That looks so divine…lavender and lemon…OH MY!!! I wish I could have a slice right now!! Thank you as always for your exquisite posts!
Patty
WHOA?! You are a serious gifted person in the kitchen – your cake is stunning and your photographs are amazing. Gorgeous looking cake – i only wish I could make one look as professional as the one you made here. Also, the children in your post are beautiful.
Anna Johnston
Deeba, this is almost sinful in its wickedness 🙂 I’m a real fan of citrussy cakes and you’ve added lavender to the mix. I think I’m in love, truly I do believe I’m in love. I’m not hugely into baking…, don’t ask me why but I rarely bake….., but this I have to try. I shall report back!!!!!
Amanda at Enchanted Fig
It looks fabulous. And it sounds delightful. Will definitely try this one when the lemons come in around here. Way to try new things!
shaz
Another beautiful work of art Deeba! I must admt I’m still wary of lavender as a flavour, and I’ve never made chiffon cake before, but I’m really, really itching to bake this combo. Sounds delightful. And of course you have my vote 🙂
lisaiscooking
Your nieces are adorable! And, your cake is gorgeous as always. The lemon curd cream sounds absolutely amazing. I have to try that and soon!
Joy
OMG I love frosting recipe. It is genius.
Sana
I falling in love with your cake again!
beautiful and adorable 😉
Patricia Scarpin
Oh, my dear Deeba, you are just far too kind! Thank you for your kind words about my blog – when someone like YOU says nice things about my photos… It really makes my day – actually, my month! 😀
I’m so glad you and your loved ones enjoyed the cake – what an honor to see that recipe over here, and so beautifully baked and decorated!
xoxo
Sue
Your cake is beautiful and so are your nieces! I voted for you; Good Luck!!!
Honey @ honeyandsoy
Deeba, this cake is beautiful! I wish I could get a piping tutorial from you! I grew up eating chiffon cakes, particularly pandan, and found myself craving them, so I had to learn how to make them! They’re one of my favourite things to make, but I always use a proper chiffon cake tin, and that seems to help the cake rise enormously. I was thinking of you the other day, because we went DSLR browsing in the store! 🙂
Magic of Spice
Your Nieces are adorable 🙂
And your cake is magnificent! This was your first experience with lemon curd.
Beautiful!
Anncoo
This is so beautiful. I love it!
kajal - aapplemint
Your cake are always so beautiful and inspiring Deeba. I know its a challange to come up with such beautiful stuff here …. and you still always do
Simone
I love how beautiful that cake looks and that decoration on the side is just perfect! So well done. And thanks also for the lemon curd recipe which I have been looking for (well, a good one) for a while now and this seems to be the one!
Vimala
Cake looks good and so the kids.
Voted for you..Good Luck!!
Sara
Deeba, I love visiting your blog! I feel like Alice in Wonderland where I can stare at so many delightful confections so lovingly created by you! Lovely cake which I know I could never bake…I always burn almost everything I bake. I love love your photography and your little Amani is so adorable!
Barbara
What a luscious cake, Deeba! I agree completely about lemon curd. And by the way, it’s marvelous mixed with yogurt and poured over fresh fruit.
Your photos are always so lovely and enticing!
Catalina
Oh, Deeba! The cake is so so so beautiful! You really are extremely good at cake decorating. Great work on this one 🙂 I love the pink ornaments on the sides of the cake, it’s so lovely and adorable 🙂
Nic
Lovely colours and light and fluffy cake. Would love one of these!
Lora
omg Deeba, this cake is a work of art. I love the flavors. What a nice break to see something other than December holiday flavors. Just gorgeous!
federica
wowwwwwwwwwwwwwwwwwww che meraviglia!bravissima!!ciao!
Barbara Bakes
Your nieces are beautiful. It sounds like you had a wonderful celebration with a gorgeous, scrumptious cake.
Lucy
This cake is such a beauty – I love the flavours involved and your pretty decoration. I haven’t made a chiffon cake before but the results sound really delicious!
sana
dear deeba,
ur blog is reallly amazing, after seeing ur forced to cook. wanted to ask what is cake floue. is it the regular maida we use.
have u bought a thermmomix as yet.
thnaks and take care,
sana
Deeba @ PAB
Thank you for your sweet words Sana. Baking is therapeutic for me!
Cake flour is all purpose flour {maida in India} with cornflour added to it to give you a lighter, more delicate crumb. Depending on how much you need, for every 1 cup of flour, take out 2 tablespoons of the flour, and replace it with two tablespoons of cornstarch.
Caitlin
That is so gorgeous. You did a fantastic job with the garnish- the lavender on top looks great and the pink accents are just dainty and perfect. I love lemon curd. I will have to try something with lavender and lemon curd, SOON!
Sarah, Maison Cupcake
Oh I love it Deeba and I’m really studying how you do your wonderful piping!
meeso
Forget a cook book… You really need to invest all your talent in the beautiful way you present your food and your amazing photography! Publish a book or publish art work… Your work is absolutely stunning!
Avanika (Yumsilicious Bakes)
Wow this cake looks gorgeous. I would never have thought of using chiffon cake as a base for a layer cake! It looks amazing, I love pink <3
Shumaila
Your cake is beautiful! I tried this cake for my birthday and the flavors were awesome! I also tried your white chocolate technique, although not with much success. Hope you don’t mind me posting the recipe on my blog! Thanks for the cake!
rajashree
Your recipies look delicious. Would definitely try out some of them. In case you ever host a cookery class in gurgaon..please let me know
rajashree
loved your recipies..please let me know if you ever organize any baking class in Gurgaon.
Cori
I would really like to make this chiffon cake, but I can’t find cream of tartar where I live. Is there a way to replace the cream of tartar or can I just leave it out?
Kim
How much I wish I could eat this right now. Your cake looks so beautiful and yummy at the same time!
Christina
Oh. My. Lord!!! This is the best cake I have ever made. Deeba, thank you for this amazing recipe, I made it twice and both times it came out very well. Heavenly flavor combination, very light, airy, not a hint of eggs, very unique. I am a chocolate cake person, don’t care about anything lemon, but this one – to die for!! Thank you !
Deeba @ PAB
You really made my day Christina. Thank you for taking the time to write back. So glad you enjoyed it!
Violet
This cake is about to win me a “cake boss” competition tomorrow I hope!!!!
Deeba @ PAB
Good luck Violet! Fingers crossed!
Gemma
Hi!
I made this cake the week before for a little girl named Violeta (Violet) and all the family enjoy its lightnes, the lavender touch and the little bit acid and non-buttery frosting!
I loved it and I’m sure I’m gonna make it again!
Thanks for sharing!
Cheers from Barcelona!
Deeba @ PAB
Thank you baking one of m favourite cakes Gemma, and for writing back to me. Appreciate it. Have a great day!!
Aqiyl Aniys
Your cake looks beautiful. I wanted to check it out because it had lavender in it, and I am glad I did. Beautiful!