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Celebrating Spring is a Piece of Cake

Fri, May 13, 2016


By now Spring is in full bloom, and if your garden is like mine, you have watched your flowers and plants come alive over the past few months. I so look forward to this time of year. When the days get a little longer and a little warmer, most of my time is spent outdoors. Whether it’s in the morning sipping coffee on the porch, or in the evening with a glass of vino while eating dinner in the fresh air with Milton, I never miss an opportunity to enjoy every little bit of this season. Recently we had a spring fling at our house, and I was inspired by our wildflower garden to add a touch of Spring to a tried and true sponge cake recipe. I think it added the right amount of happy to welcome Spring…what do you think?



For the vanilla sponge cake:

6 eggs, at room temperature (or sitting in warm water for about 10 minutes)

¾ cup of caster sugar (can use regular sugar if needed)

1 teaspoon vanilla extract

2 teaspoons of lemon zest

1 cup of all-purpose flour

2 tablespoons (1 ounce) of unsalted butter, melted

For the cream layers:

2 ½ to 3 cups of chilled heavy whipping cream, adjust based on how thick you want the cream layers

5-6 tablespoons of honey, add more or less to taste

1 teaspoon vanilla

2 teaspoons of lemon zest


For the sponge cake:

1. Pre-heat the oven to 350F.

2. Lightly grease and flour 2 8-inch round cake pans, then line the base of each pan with parchment or baking paper.

3. Combine the eggs, sugar, vanilla, and lemon zest in a large mixing bowl. Use an electric mixer to beat until you have a thick creamy pale mix that has tripled in volume, about 10 minutes.

4. Sift the flour, use a wood or metal spoon to gently fold in the sifted flour to the creamy egg mix; it works best to add the flour in small batches.

5. Add the melted butter and gently fold it in to the cake batter mix.

6. Pour the batter, in equal amounts, into the cake pans and then gently tap/drop the pans on the counter to remove any large air bubbles.

7. Bake the cakes in the pre-heated oven for about 25 to 30 minutes or until the cakes are golden and springy – the edges of the cake will also start to separate from the pan.

8. Un-mold the cakes and let them cool down completely. Right before assembling the layer cake, place each sponge cake on a flat surface and use a long serrated knife to cut through the middle (horizontally).

For the cream layers:

9. Place the heavy whipping cream in large mixing bowl, stir in the honey, vanilla and lemon zest. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate the whipped cream for about 30 minutes before using.

10. To assemble the layer cake, you can either assemble it directly on the cake platter or use a round cardboard cake base – this will make it easier to move around and transfer it to a serving platter.

11. Spread whipped cream and use a small narrow spatula to evenly distribute the cream

12. Add the second cake layer and repeat the same process until you have added the final cake layer. Decorate with spring wildflowers by trimming the stems and placing them decoratively around the cake to your liking.

Spread the remaining whipped cream on the top layer. Chill the cake for at least an hour before serving.


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