Lavender infused Devonshire sponge cake

Simmer lavender sticks in water and strain.

Beat egg yolks and caster sugar together and lavender water.

Beat egg whites to stiff peak.

Fold egg whites into sugar and egg mixture.

Sift flour and baking powder and fold into egg mixture.

Bake in preheated oven (180 degrees C) for 30 minutes.

Heat honey ,lemon juice, lavender leafs and rose water until a slow simmer.

Beat cream to a stiff peak and fold in cinnamon and lemon zest.

Melt sugar in a pan and add food coloring drizzle over an oiled ladle to form a sugar cage.

Garnish with berries and fruit.

Recipe by Graven Grabie of The Capital Hotel School.

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