I have a real obsession with pomegranate curd. I spread it on my toast with a nice schmear of butter and top it on my muffins and even put it in my clafoutis from time to time. I added more pomegranate juice to my curd to intensify the flavor for these sandwiches and it is marvelous! What I love about these little cake bites is that it is a little reminder of summer, but with a wonderful fruity winter touch.

Can we just agree that pomegranate curd and cake always need to be together?

Cake bites are also probably the best/worst thing ever. They are 1 inch little squares of cake (some of these came out a little rectangular because I am not a patient cake cutter) that you can pretty much pop into your mouth over and over again and before you know it, you’ve eaten half the cake.

Not saying I’ve done that or anything. Nope, not gonna admit to anything at all……

But if you do end up eating half the cake, let’s just say that I don’t judge you in the least.

If you don’t want to make pomegranate curd, or want to make this recipe when pomegranates aren’t in-season, you an easily substitute it with lemon curd, jams, or fresh fruit. There really isn’t any going wrong with this recipe.

Chiffon cake sandwiches with pomegranate curd and whipped cream

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Prep Time 35 minutes

Cook Time 35 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 1/4 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 2 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup oil (I used avocado, but any will work)
• 7 egg yolks
• 3/4 cup milk
• 9 egg whites
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 2/3 cup pomegranate curd
• 1/2 - 2/3 cup fresh whipped cream

Instructions

1. Preheat the oven to 325 degrees F
2. Whisk the cake flour, half the sugar, baking powder and salt together in a medium bowl.
3. In a separate bowl, mix together the oil, egg yolks, and milk together. Mix well. Add the dry ingredients into the wet ingredients. Do not over mix.
4. In a stand mix, beat the egg whites until they form soft peaks, Add in the cream of tartar and vanilla extract, then slowly add the remaining sugar. Beat until stiff glossy peaks form.
5. Slowly fold in the egg whites into the batter. Be careful to not over mix.
6. Pour the batter into a 9x13 inch baking pan.
7. Bake for about 35 - 40 minutes, or until the cake springs back when touched. Allow to cool completely.
8. Gently remove the cake and wrap with plastic wrap. Chill or freeze (I froze the cake as it helps make it easier to cut).
9. Cut the cake in half. Top one half with the pomegranate curd. Top the other half with the whipped cream. Sandwich the two cakes together. Cut into one inch squares.

Notes

Cake recipe from Martha Strewart