{"id":341415,"date":"2025-12-13T04:00:33","date_gmt":"2025-12-13T04:00:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/marionberry-lavender-chiffon-cake\/"},"modified":"2025-12-13T04:00:33","modified_gmt":"2025-12-13T04:00:33","slug":"marionberry-lavender-chiffon-cake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=341415","title":{"rendered":"Marionberry Lavender Chiffon Cake"},"content":{"rendered":"


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S is for sponge cake and special request!\u00a0 Technically this is a chiffon cake, which is more of a hybrid between a sponge cake and an oil\/butter cake.\u00a0 They are both “spongy” cakes and make use of whipped egg whites, but a chiffon has more fat in it, and makes use of leavener, which makes for a more moist and rich cake that is still super light.\u00a0 That is what my youngest wanted for her birthday cake, a marionberry\/cherry filling and a light or sponge cake-like cake, with minimal frosting.\u00a0 This cake was the perfect combination of sweet, light, and rich.\u00a0 Speaking of rich, this recipe will go through almost a full dozen eggs, so be prepared for that.<\/p>\n

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Most of the family sugars out pretty quickly and kiddo is not big on cake, but this special request cake was a huge hit.\u00a0 After a few days, there was nothing left.\u00a0 It is a lovely mixture of tart curd and sweet frosting along with the light cake.\u00a0 It will probably be the go-to cake from now on!\u00a0<\/p>\n

Marionberry Lavender Chiffon Cake\u00a0<\/span><\/i>
adapted from Cherry on my Sundae<\/a>
makes one 3-layer cake<\/span><\/p>\n

cake:
2\u00bd tbsp culinary dried lavender, divided
\u00be cup boiling water (188 ml)
7 large eggs
\u00bd teaspoon cream of tartar
2 cups cake flour (224 g)
1\u00bd cups granulated sugar (300 g)
1 tbsp baking powder
1 tsp salt
\u00bd cup neutral flavored oil (125 ml)
1 tsp vanilla extract
2 tbsp lemon zest
\u00bd tsp lemon extract\u00a0<\/p>\n

Marionberry cherry curd*:
10 oz pkg frozen marionberries (raspberries or 50\/50 raspberry\/blackberry will substitute okay)\u00a0
8 oz pitted Rainier or sweet dark cherries
2 tbsp lemon juice
\u00bd cup granulated sugar (100 g)
3 large eggs
1 large egg yolk
\u00bc cup butter, cut into small chunks (57 g)\u00a0<\/p>\n

frosting:
1\u00bd cups butter softened (339 g)
2 tbsp cream cheese, softened (28 g)
\u00bc cup honey (84 g)
4 cups powdered sugar, sifted (480 g)
2 tbsp buttermilk (30 g)\u00a0<\/p>\n

Fresh berries for garnish\u00a0<\/p>\n

Make the curd (can be done a day or so in advance):<\/p>\n

Simmer the marionberries and pitted cherries with the lemon juice until the berries soften and release all of their juices.\u00a0 Press with a potato masher or large spoon as they are cooking to help break down the fruits.\u00a0 (I added a couple sprigs of fresh lavender to the berries, but the flavor was not noticeable in the finished curd.)<\/i>\u00a0 Puree and strain the mixture, discarding the seeds.\u00a0 Use the finest plate for a food mill, or press through a fine mesh sieve, extracting as much juice as possible.\u00a0 Let the juice cool for 10-15 minutes until no longer hot.<\/p>\n

Combine the juice, sugar, eggs, yolk, and butter in a blender and blend until smooth and no butter grains show, a few minutes.\u00a0 Pour into a medium sized, heavy saucepan and cook on low until it smooths out.\u00a0 Increase heat to medium and cook and stir until it thickens, about 10-15 minutes.\u00a0 If using a thermometer it should be done around 170\u00baF and it will coat the back of a spoon.\u00a0<\/p>\n

Transfer the mixture to a bowl and press a piece of waxed paper or plastic wrap over the surface so it won’t form a skin.\u00a0 Chill fully in the refrigerator, where it will thicken further.\u00a0 The curd will keep, covered tightly, for a week in the fridge or a couple months in the freezer.\u00a0<\/p>\n

*This curd’s flavor is bright and tart like a good lemon curd.\u00a0 If you want a sweeter filling, feel free to add a couple more tablespoons of sugar to taste.\u00a0 We thought it balanced perfectly with the cake and icing as it was.<\/p>\n

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To make the cake:<\/p>\n

Line three 9-inch cake pans with parchment on the bottom.\u00a0 Do Not Grease<\/i>.\u00a0<\/p>\n

Steep 1 tbsp dried lavender in the boiling water for 10 minutes.\u00a0 Strain out the lavender and let cool completely.\u00a0 Process the remaining 1\u00bd tbsp lavender in a spice grinder or mortar and pestle until finely ground.<\/p>\n

Separate the eggs and place the egg whites in a the bowl of a stand mixer.\u00a0 Be sure that there are no specks of yolk in the whites or they will not whip up.\u00a0 Add the cream of tartar and whisk the eggs until medium stiff peaks form.\u00a0 (Almost stiff, with just a little curve left in the peak, they fold in with less likelihood of deflating.)<\/p>\n

In a large bowl sift together the ground lavender, cake flour, sugar, baking powder, and salt.\u00a0 Make a well in the center and add the oil, egg yolks, vanilla, lemon extract, lemon zest, and lavender infused water. Mix until well combined.<\/p>\n

Gently fold the egg whites into the batter until fully incorporated.\u00a0 Pour the batter into the lined, un<\/u><\/i>-greased cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.\u00a0 Carefully cool the cakes in the pans, upside down, on wire racks until completely cool.\u00a0\u00a0Run a paring knife around the edge of the cakes to release, turn out, and remove parchment.\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
You can bake three cakes or bake two
cakes and cut them into four layers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

While the cake cools, prepare the buttercream.\u00a0<\/p>\n

Beat the softened butter and cream cheese until light and fluffy, about 3 minutes.\u00a0 Add the honey and beat to incorporate for another minute. Slowly add the sifted powdered sugar and beat until fully incorporated. Add the buttermilk and beat until well combined.<\/p>\n

Assembly:\u00a0<\/p>\n

Pipe a line of buttercream around the edge of the first layer, a nice dot in the center, and a smaller line halfway in between.\u00a0 Fill in between the frosting lines with the blackberry curd.\u00a0\u00a0Stack another layer on top and repeat the process.\u00a0Place the third layer on top and spread a thin layer of frosting on the top.\u00a0 <\/p>\n

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With a star tip, pipe a row of rosettes around the edge.\u00a0 Fill the center with a final layer of curd.\u00a0 \u00a0Garnish as desired with fresh berries.\u00a0 (Marionberries are seasonal and somewhat regional, so blackberries or raspberries will do out of season.)\u00a0\u00a0<\/p>\n

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We really like this cake with naked edges but you can frost the edges if desired, there is plenty of frosting for that.<\/p>\n

Keep the cake covered, it will last nicely a few days if kept chilled.\u00a0<\/p>\n

Here are some more letter S recipes:<\/p>\n

<\/a><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

S is for sponge cake and special request!\u00a0 Technically this is a chiffon cake, which is more of a hybrid between a sponge cake and an oil\/butter cake.\u00a0 They are both “spongy” cakes and make use of whipped egg whites, but a chiffon has more fat in it, and makes use of leavener, which makes […]<\/p>\n","protected":false},"author":1,"featured_media":341416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[2954,34674,34132,132550],"dealstore":[],"offerexpiration":[],"class_list":["post-341415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-cake","tag-chiffon","tag-lavender","tag-marionberry"],"yoast_head":"\nMarionberry Lavender Chiffon Cake - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=341415\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marionberry Lavender Chiffon Cake - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"S is for sponge cake and special request!\u00a0 Technically this is a chiffon cake, which is more of a hybrid between a sponge cake and an oil\/butter cake.\u00a0 They are both “spongy” cakes and make use of whipped egg whites, but a chiffon has more fat in it, and makes use of leavener, which makes […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=341415\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-13T04:00:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/12\/PXL_20250628_225355790.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=341415#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=341415\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Marionberry Lavender Chiffon Cake\",\"datePublished\":\"2025-12-13T04:00:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=341415\"},\"wordCount\":1026,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=341415#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/12\/PXL_20250628_225355790.jpg\",\"keywords\":[\"Cake\",\"Chiffon\",\"Lavender\",\"Marionberry\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=341415#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=341415\",\"url\":\"https:\/\/fivemor.com\/?p=341415\",\"name\":\"Marionberry Lavender Chiffon Cake - 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