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


  • 400 grams (14 ounces) cream cheese
  • 150 grams (5.3 ounces) whipping cream
  • 80 grams (2.8 ounces) powdered sugar


  • 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.


Step 1

In a large bowl, separate the egg whites and yolks. Add a pinch of salt to the egg whites and whip at low speed until they form a fluffy, soft mass. Gradually add half of the sugar to the whites, increase the speed, and whip until stiff peaks form. Make sure the bowl and whisk are completely clean and dry for best results.

Step 2

In another bowl, add the remaining sugar to the yolks and whip them until they become light and fluffy. Add the dried lavender flowers and food dye to the whipped yolks, followed by the yoghurt. Mix until smooth.

Step 3

Gently fold the whipped egg whites into the yolk mixture using a spatula. Gradually sift in the flour and baking powder, folding gently from bottom to top until well combined.

Step 4

Take a couple of tablespoons of the prepared batter and mix with the vegetable oil. Add this oiled batter back into the main batter and fold in gently. Divide the batter into two parts and pour into 18 cm (7-inch) cake pans. Bake in a preheated oven at 180°C (355°F) until a toothpick inserted in the center comes out clean, about 25-30 minutes. Do not open the oven door too early to prevent the sponge from deflating.

Step 5

Let the sponge cakes cool slightly in the pans, then remove them and place on a wire rack to cool completely. Wrap the cooled cakes in plastic wrap and refrigerate for 3-4 hours or overnight. Chilling the cakes makes them easier to slice and handle.

Step 6

In a medium saucepan, combine the blueberries, sugar, and cornstarch. Stir until well mixed, then place on the stove over medium heat. Bring to a boil and cook for 1-2 minutes until thickened. Cover with plastic wrap and let cool.

Step 7

In a small saucepan, bring the sugar, water, and dried lavender flowers to a boil until the sugar is completely dissolved. Strain through a sieve and let cool.

Step 8

In a mixer bowl, combine the cold cream cheese, cold whipping cream, and powdered sugar. Whip at low speed until smooth, then increase to medium speed and beat until stiff peaks form. Transfer the cream to a pastry bag and refrigerate until ready to use. Ensure ingredients are cold for a more stable cream.

Step 9

Slice each cake layer in half horizontally to create four layers. Soak each layer with the lavender syrup. Spread a small amount of cream on a layer, creating a rim around the edge. Fill the center with blueberry confiture, spreading it evenly. Stack the layers, repeating the process. Use remaining cream to roughly coat the top and sides of the cake. For a smoother finish, chill the cake before applying a final layer of cream.


Picture this: a cozy Sunday brunch with your family and loved ones around the table. This lavender blueberry pastry pairs exquisitely with a freshly brewed pot of Earl Grey tea, its citrus notes highlighting the lavender's floral essence. Imagine packaging this beauty into individual slices to bring to a chic picnic, the kind where you lounge on soft blankets and enjoy the summer sun. Hosting a posh afternoon tea party? This cake could be the centerpiece, surrounded by fine china and dainty finger sandwiches. Each slice offers a layer of visual appeal and an explosion of flavors—from the gentle lavender sponge and the burst of blueberry confiture to the creamy frosting. Dare to be different? Serve it with a scoop of vanilla bean ice cream or, for an adult twist, a drizzle of homemade limoncello. Your guests will marvel at the harmonious blend of unique and well-loved flavors!


For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum to help maintain the sponge's structure. For a vegan take, swap out the eggs for a flaxseed meal mixture—combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit until it thickens. Substitute the yogurt and cream cheese with plant-based alternatives, such as coconut yogurt and vegan cream cheese. Use coconut cream whipped to stiff peaks instead of dairy cream. The result is just as delightful, with all the floral and fruity notes kissed with creamy goodness!


  • 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.

Nutrition facts

Lavender cake with blueberry confiture
Recipe Yield:12 servings
Calories:320-350 calories per serving
Calories (Min - Max):320 - 350
Total Fat:18g
Saturated Fat:10g
Total Carbohydrate:36g
Total Sugars:22g