Ingredients
Lavender sponge
- 220 grams (7.75 ounces) flour
- 1 teaspoon baking powder
- 6 large eggs, separated
- 1 pinch salt
- 220 grams (7.75 ounces) sugar
- 80 grams (2.8 ounces) plain yoghurt
- 60 milliliters (2 fluid ounces) vegetable oil
- 1 teaspoon dried lavender flowers
- Food dye, to taste
Blueberry confiture
- 400 grams (14 ounces) blueberries
- 60 grams (2.1 ounces) sugar
- 15 grams (0.5 ounces) cornstarch
Lavender syrup for soaking
- 100 grams (3.5 ounces) sugar
- 100 milliliters (3.4 fluid ounces) water
- 1 pinch dried lavender flowers
Cream
- 400 grams (14 ounces) cream cheese
- 150 grams (5.3 ounces) whipping cream
- 80 grams (2.8 ounces) powdered sugar
Equipment
- Stand Mixer
This is essential for whipping egg whites and making smooth cream; a hand mixer also works but requires more effort.
- Saucepan
You’ll need this for both the blueberry confiture and the lavender syrup. Opt for stainless steel for even heating.
- 18 cm Cake Mold
A perfectly sized cake mold ensures uniform baking. Silicone molds make for easier removal.
- Pastry Bag
Perfect for piping that elegant cream between layers and for finishing touches.
- Wire Rack
Crucial for cooling the sponge to prevent it from becoming soggy.
Instructions
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Step 9
Servings
Variations
Faq
- Why did my sponge cake turn out dense instead of fluffy?
This could be due to overmixing the batter after adding the flour or not whipping the egg whites to stiff peaks. Always fold gently to keep the air in the batter.
- How do I know if my egg whites are whipped to stiff peaks?
The egg whites should stand up straight when you lift the whisk out. If they droop, continue whipping.
- How can I store the leftover pastry and for how long?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Bring it to room temperature before serving for best results.
- What’s the secret to a smooth and lump-free cream?
Ensure your ingredients, especially the cream cheese and cream, are cold. Begin with low-speed whipping and then gradually increase the speed to medium.
- How can I make sure the blueberry confiture isn't too runny?
Allow it to boil until it thickens slightly and coats the back of a spoon. The cornstarch is the key agent for thickening, so make sure it’s fully dissolved before bringing to boil.
- Can I use dried lavender flowers instead of fresh ones?
Yes, you can. Dried lavender tends to be more potent, so you might want to use a bit less than the recipe calls for to avoid an overpowering taste.