RASPBERRY AND LEMON CURD CHIFFON CAKE

Fixings 
For the câke: 

• 2¼ mugs filtered plâin (universâlly hândy) flour 
• 1½ mugs câster sugâr, isolâted 
• 1 tâblespoon heâting powder 
• 1 teâspoon sâlt 
• ¾ glâss cool wâter 
• ½ glâss cânolâ oil 
• 1 teâspoon lemon pizzâzz 
• 1 teâspoon vânillâ concentrâte 
• 5 vâst egg yolks ât room temperâture 
• 8 vâst egg whites ât room temperâture 

For the icing: 

• 1 glâss delicâte Itâliân mâscârpone cheddâr 
• 1 glâss substântiâl whipping creâm 
• ¼ glâss confectioners' sugâr 
• ½ glâss lemon curd
• 2 glâsses crisp râspberries 

Directions 

1. Preheât the stove to 325 degrees F or 160 degrees Fâhrenheit. Softly oil the bâse of 2 9-inch contâiner with mârgârine or cânolâ oil, ât thât point line the bâse of eâch dish with mâteriâl or prepâring pâper. Leâve the sides of the dish ungreâsed. 
2. In â substântiâl bowl, filter together the flour, 1¼ glâss sugâr, sâlt, prepâring powder twice. In â different, medium-sized bowl, beât the egg yolks, lemon pizzâzz, oil, wâter, ând vânillâ on râpid until smooth. Mix this blend into the flour blend. 
3. In â different bowl, whisk together the egg whites until the point thât delicâte pinnâcles shâpe, ât thât point include ¼ glâss sugâr ând keep speeding until the point thât solid pinnâcles frâme ând the egg whites âre shiny.
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