Lavender Sponge Cake Recipes

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

LAVENDER SPONGE CAKE

Steps:

• Sift flour, salt and baking powder in bowl; set aside.
• While in another large bowl, beat egg white and corn starch until meringue like but not stiff.
• Slowly add the sugar while beating. Then, add vanilla and the grapeseed oil.
• Add egg yolks one at a time and keep on whisking.
• Add the flour, dried lavender, salt and baking powder and continue in mixing.
• Line the 9 inches x 13 inches round cake pan with greasedproof paper and pour the mixtures, then bake in cold oven of 180C/156F/gas mark 4 for 1 hour or until the toothpick inserted comes out clean.
• Serve with custard or vanilla ice cream.