Sponge Biscuit

  • 15 grams (0.5 ounces) dry lavender inflorescences
  • 120 grams (4.2 ounces) sugar
  • 130 grams (4.6 ounces) flour
  • 65 milliliters (2.2 fluid ounces) vegetable oil (olive or sunflower)
  • 4 egg whites (4 items)
  • 2 egg yolks (2 items)
  • 90 milliliters (3.0 fluid ounces) milk
  • 1 teaspoon (5 grams) baking powder

Blackberry Compote

  • 300 grams (10.6 ounces) frozen blackberries
  • 50 grams (1.75 ounces) sugar
  • 8 grams (0.3 ounces) gelatin
  • 40 milliliters (1.4 fluid ounces) water


  • 900 grams (31.75 ounces) cream cheese
  • 300 grams (10.6 ounces) butter
  • 150 grams (5.3 ounces) powdered sugar


  • Mixing Bowl

    Ensures even mixing of ingredients; consider having multiple sizes for different mixtures.

  • Mixer

    Essential for achieving fluffy egg whites and smooth custard; a stand mixer with a whisk attachment works wonders.

  • Baking Molds (16 cm)

    Two molds are needed for perfect layers; nonstick molds can help if you're worried about sticking.

  • Sieve

    Sifting flour and sugar ensures a lighter, fluffier sponge; make sure it has a fine mesh.

  • Spatula

    Perfect for folding egg whites into the batter smoothly; silicone spatulas are flexible and easy to clean.

  • Saucepan

    Needed for simmering blackberries; a heavy-bottomed pan helps distribute heat evenly.


Step 1

Sponge Biscuit: Pour the sugar and the dry lavender inflorescences into a jar. Mix well and close tightly. Let it sit for a day. If you find whole lavender inflorescences in the biscuit to be off-putting, you can grind the lavender and sugar together in a coffee grinder.

Step 2

Whip the egg yolks, butter, and milk until fluffy and smooth. Sift the flour and baking powder together, mixing them with half the sugar. Add the yolk mixture and whisk until combined.

Step 3

In a separate bowl, whip the egg whites with the remaining sugar until strong peaks form. Gently fold the whipped egg whites into the yolk-flour mixture in several passes, using a spatula.

Step 4

Divide the batter evenly into two 16 cm (6.3 inch) molds. Bake in a preheated oven at 175Β°C (350Β°F) for about 25 to 30 minutes. Do not grease the molds; this allows the biscuits to rise better and become fluffier.

Step 5

Let the biscuits cool completely in the molds. The edges will naturally pull away from the sides as they cool. Once cooled, wrap the biscuits in plastic wrap and place them in the refrigerator overnight. The biscuit turns out very delicate and light, so it will not require additional soaking.

Step 6

Blackberry Compote: Simmer the blackberries with the sugar in a saucepan over medium heat. Meanwhile, cover the gelatin with water and let it bloom.

Step 7

Once the blackberries have reduced and thickened slightly, add the bloomed gelatin to the saucepan and stir until completely dissolved.

Step 8

Pour the berry mixture into two ring molds with a diameter of 14 cm (5.5 inches), lining the bottom with plastic wrap. Place the molds in the refrigerator overnight to set.

Step 9

Custard: Whip the softened butter until it lightens in color, then add the sifted powdered sugar and whip again until fluffy.

Step 10

In a separate bowl, whip the room-temperature cream cheese until smooth. Add the whipped butter mixture gradually, whipping until combined and smooth. You can add food coloring if desired.

Step 11

Transfer the custard to the refrigerator for 20 minutes to stabilize.

Step 12

Assembly: If baking the sponge biscuit in one mold, cut it into three layers. Follow this assembly order:

Step 13

1. Place one layer of sponge biscuit on your serving plate.

Step 14

2. Spread custard around the sides, and fill the center with the blackberry compote.

Step 15

3. Add a layer of custard on top of the compote.

Step 16

4. Place the second layer of sponge biscuit on top and repeat the process.

Step 17

5. Finish with the final layer of sponge biscuit on top, smoothing custard around the sides and top if desired.

Step 18

The final weight of the cake will be approximately 2 kilograms (70 ounces).


When it comes to presenting your **Lavender Infused Sponge Cake with Blackberry Compote and Creamy Custard**, think about the visual appeal and the experience for your guests. 🌿✨

**A Decorated Cake Stand**: Placing your cake on a beautiful cake stand not only elevates (literally!) the presentation but also makes it the centerpiece of your dessert table. Add some fresh lavender and whole blackberries around the base for an extra touch of elegance. πŸ•ŠοΈ

**Individual Portions**: Slice the cake ahead of time and serve on elegant dessert plates. Drizzle a bit of blackberry coulis around the plate and garnish with an edible flower, like a violet or pansy. πŸŒΈπŸ‡

**With a Beverage Pairing**: For an unforgettable experience, pair your cake with a herbal tea or a sparkling wine. A lavender or chamomile tea complements the floral notes in the cake, while a crisp Prosecco or a Moscato d'Asti enhances its sweetness. πŸ«–πŸΎ

**Picnic Style**: If you're planning an outdoor gathering, pack pre-sliced pieces of the cake in parchment paper and place them in a vintage tin. Add a few sprigs of fresh lavender for aroma and visual appeal. Don't forget the napkins! πŸŽ‰πŸ§Ί


Looking to make this recipe **gluten-free** or **vegan**? No problem! Here's how to adapt it to fit your dietary needs. πŸ₯³πŸƒ

Gluten-Free Variation:

Swap the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binder like xanthan gum to maintain the cake's texture.🌾🚫

Vegan Variation:

For the sponge, replace egg whites with aquafaba (chickpea water) and egg yolks with a mixture of flaxseed meal and water. Use a vegan butter substitute for the custard and dairy-free cream cheese.πŸ₯šπŸš«

For the blackberry compote, use agar-agar instead of gelatin to keep it plant-based. 🌱✨


  • How do I prevent my sponge cake from sinking in the middle?

    Ensure not to overmix the batter and avoid opening the oven door while baking. Both can cause the cake to sag.

  • Can I use fresh blackberries instead of frozen?

    Yes, you can. Just adjust the cooking time slightly as fresh berries may release more juice.πŸ₯„

  • What's the best way to ensure my egg whites reach stiff peaks?

    Make sure your mixing bowl and whisk are clean, dry, and free from any grease. Adding a pinch of cream of tartar can also help stabilize the egg whites.🍳

  • Why should I sift the flour and sugar?

    Sifting helps to aerate these ingredients, resulting in a lighter, more tender cake.🌬️

  • Can I assemble the cake a day before serving?

    Absolutely! In fact, letting the flavors meld together overnight can enhance the taste. Just keep it refrigerated and covered.πŸ₯Ά

  • How can I avoid overmixing the batter?

    Fold the ingredients gently using a spatula, and stop mixing as soon as everything is incorporated. This helps keep your cake light and airy.πŸŒ€

Nutrition facts

Recipe Yield:1 cake
Calories:Approximately 6500-7500 kcal for the entire cake
Calories (Min - Max):6500 - 7500
Total Fat:450g
Saturated Fat:270g
Total Carbohydrate:740g
Total Sugars:400g