Lavender Sponge Cake Recipe

Lavender Sponge Cake Recipe

Ingredients

• 2 whole eggs
• 20 g egg yolks
• 60 g sugar
• 1 tsp dried culinary lavender buds (whole)
• 20 g unsalted butter (melted and warm)
• 40 g all-purpose flour
• 5 g cornstarch
• A pinch of salt

Prep Time: 15 mins | Bake Time: 30–35 mins

Directions

1. Preheat oven to 170°C. Prepare a 6-inch cake pan or mousse ring lined with parchment paper on sides and bottom.
2. Sift together flour, cornstarch, salt (do not add lavender yet).
3. In a heatproof bowl, whisk whole eggs, egg yolks, and sugar over simmering water until thick and pale, about 5–8 minutes.
4. Check meringue by lifting whisk to make a figure-eight trail that holds for 3 seconds.
5. Fold half the sifted flour mixture gently into the batter, then the rest, avoiding flour clumps at the bottom.
6. Quickly fold in warm melted butter until fully incorporated.
7. Gently fold in whole dried lavender buds evenly.
8. Pour batter into prepared pan, filling about 70% full.
9. Bake for 30–35 minutes until a skewer inserted in the centre comes out clean and the cake springs back when pressed.
10. Remove from oven, release from pan, peel off parchment, and cool on wire rack.
11. Slice and serve with lightly whipped cream and fresh fruit, optionally garnished with more dried lavender buds.