Lavender infused Devonshire sponge cake

Lemon & honey glazed, lavender infused devonshire sponge,topped with a cinnamon & citrus crème chantilly and covered by a black enamel sugar cage.
 
sponge cake, lavender, devonshire, baking. recipes


Preparation time: 1h30
 
 

Ingredients

 
  • 63
    ml
    water
  • 2
    lavender sprigs
  • 2
    eggs
  • 130
    ml
    castor sugar
  • 234
    ml
    cake flour
  • 7
    ml
    baking powder
  • For the glaze:
  • 50
    g
    honey
  • 5
    ml
    lemon juice
  • 5
    ml
    rose water
  • Creme chantilly:
  • 63
    ml
    cream
  • 12
    ml
    cinnamon
  • 5
    ml
    lemon zest
  • 15
    g
    icing sugar
  • For the sugar cage and fresh fruit bouquet:
  • 300
    g
    sugar
  • 100
    ml
    black food colouring
  • half a pun raspberries
  • 4
    lavender sprigs
  • 4
    sprig
    micro basil
  • 1
    star fruit
  • 1
    fresh fig
 
 

Method

 

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.

sponge cake, lavender, devonshire, baking. recipes


Recipe by Graven Grabie of The Capital Hotel School.


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Also try these recipes:


Cinnamon coffee hot water sponge cake
Granadilla and yoghurt sponge cake
The ultimate decadent Black Forest cake


 

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