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.

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.