Faerie cake with Lavender whipped cream
- 1/4 c
- 1 1/2 c
- sugar (divided)
- eggs (yokes and whites divided)
- 4 tsp
- 1/2 c
- 2 Tbsp
- flour mixed with 1 tsp baking powder
- 1 pinch
- 2 tsp
- vanilla (divided)
- chopped nuts
- whipped cream
Place cake batter evenly into two 10 inch pans.
Beat egg whites stiff and add 1 cup sugar and vanilla.
Spread mixture onto raw cake batter.
Sprinkle with chopped nuts.
Bake in very slow oven - 300 degrees for 35 minutes or until done.
Serve with whipped cream or Lavender Whipped Cream.
1 cup heavy cream
3 tbsp. fresh lavender flowers or 1 tbsp. dried lavender flowers (with no
1 tbsp. sugar
Fresh lavender for garnish
Combine cream and 3 tablespoons lavender. Cover and refrigerate 8 hours
while cream absorbs flavor of flowers.
Strain cream, discarding flowers. Beat cream at medium speed of electric
mixer, until almost stiff. Gradually add sugar, continuing to beat until
cream is stiff. Sprinkle lavender flowers over cream before serving with
fresh fruit or cake.