A cloud-light Japanese-style chiffon, baked fresh in-house at Blue Moon Bakehouse. We fold an airy, oil-rich sponge — soft enough to pull apart with a fork — then layer it with a tangy yuzu cream made from real Shikoku yuzu juice and our silky vanilla mascarpone cream. A ribbon of house-made lemon curd runs through the centre and crowns the top.

Bright, zesty and barely sweet — this is the cake for anyone who finds buttercream too heavy. The yuzu brings a fragrant citrus lift you won't find in a standard lemon cake: floral, sherbet-sharp, unmistakably classic Japanese style.

Baked to order with 48hr notice, 8-inch whole cake, serves 10. 

 Ingredients

Chiffon sponge: Egg, plain flour, canola oil, milk, self-raising flour, cornflour, real yuzu juice (Shikoku, Japan), lemon juice, unsalted butter, cream, mascarpone, caster sugar, gelatine, vanilla paste.

*Please confirm with the bakery if you would like to change ingredients due to allergies, we may not be able to fulfill all requests in notes if not previously agreed with bakers :) Thank you for understanding.