I have a true fondness for pomegranate curd. I spoon it on toast with a thin smear of butter, spread it over muffins, and sometimes fold a little into clafoutis. For these cake sandwiches I added extra pomegranate juice to the curd to amplify its bright, tart flavor, and the result is delightful. These tiny cake bites are a small reminder of summer with a fruity winter twist — light, refreshing, and just sweet enough.
There’s something about the combination of pomegranate curd and tender cake that feels naturally paired. The curd cuts through the cake’s softness with a lively pop of flavor, while whipped cream adds a silky counterpoint. Together they make an elegant, simple dessert that’s easy to serve at gatherings or enjoy at home.
Cake bites are dangerously moreish. They are roughly one-inch squares of chiffon cake—some may turn out a little rectangular if you aren’t patient with the knife—but they are designed to be popped into your mouth one after another. Before you know it, you may have eaten half the tray. No judgement here; these are meant to be enjoyed.
If pomegranates aren’t in season or you prefer a different flavor profile, this recipe accepts many substitutes. Lemon curd, your favorite jam, or even a layer of fresh berries work wonderfully. The structure of the cake sandwiches is forgiving — use whichever fruit or curd you enjoy most and the dessert will still shine.
Recipe Card
Chiffon Cake Sandwiches with Pomegranate Curd and Whipped Cream
Author: Amanda Powell
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Ingredients
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar, divided
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- ½ cup oil (avocado oil used here, but any neutral oil works)
- 7 egg yolks
- ¾ cup milk
- 9 egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ⅔ cup pomegranate curd (or substitute lemon curd / jam)
- ½–⅔ cup fresh whipped cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, whisk together the cake flour, half of the sugar, baking powder, and salt.
- In a separate bowl, combine the oil, egg yolks, and milk. Whisk until smooth. Add the dry ingredients to the wet ingredients and mix gently until combined — do not overmix.
- In a clean mixing bowl, beat the egg whites until they form soft peaks. Add the cream of tartar and vanilla extract, then gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form.
- Fold the beaten egg whites into the batter in two or three additions, using a gentle motion to keep the mixture light and airy. Take care not to overfold.
- Pour the batter into a 9×13-inch baking pan, smoothing the top gently.
- Bake for about 35–40 minutes, or until the cake springs back when lightly pressed in the center. Allow the cake to cool completely.
- Once cooled, wrap the cake in plastic wrap and chill or freeze briefly — freezing makes slicing much neater and easier.
- Carefully slice the cake in half horizontally. Spread the pomegranate curd on one half and the whipped cream on the other. Gently press the halves together to form a sandwich, then cut into one-inch squares.
Notes and Tips
The chiffon cake base is adapted from a classic recipe and yields a very light, tender crumb. Chilling or lightly freezing the cake before slicing keeps the pieces clean and uniform. If you prefer, you can pipe whipped cream and a small dollop of curd between each piece instead of making two full layers.
Substitutions: If pomegranate curd is unavailable, lemon curd, raspberry jam, or a thin layer of fruit compote are excellent alternatives. For a dairy-free option, use a suitable whipped topping.
Storage: Store the assembled cake bites in an airtight container in the refrigerator for up to 3 days. If you plan to serve later, keep the curd and whipped cream separate until just before assembling to preserve texture.
Recipe source note: The cake method follows a well-known chiffon technique adapted for this format.
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