This is my all time favorite cake! Even as I’m writing this post, all I want to do is go make another of these so I can gobble it.
The combination of lavender and vanilla paired with fresh blueberries and raspberries just sits on your tongue like a fresh summer’s day – even in winter. I actually made this cake during the summer but never had the chance to post it, and now my friend Jenna is helping me out while I recover from my surgery.
1/2 cup sugar
2 sprigs lavender
4.5 cups cake flour
2 Tbsp baking powder
1 teaspoon salt
2.5 cups buttermilk
8 large egg whites
3 cups sugar
1 cup unsalted butter, softened (room temperature)
4 teaspoons vanilla
one 8 ounce package cream cheese
1/2 cup sugar
2 cups heavy whipping cream
1 teaspoon vanilla
For this recipe, I allowed lavender to sit in sugar for a week as an exciting substitute for boring normal sugar.
Lavender sugar: Since this process takes a week, decide if you want to make some extra now for other delicious experiments. First, wash the lavender. Second, allow the lavender to dry completely. Then, put the sugar and lavender in a tightly sealed container and allow them to get familiar for a week, shaking the container daily.
Vanilla Cake: 4.5 cups cake flour, 2 tbsp baking powder, 1 tsp salt, 2.5 cups buttermilk, 8 large egg whites, 3 cups sugar, 1 cup unsalted butter at room temperature , 4 tsp clear vanilla extract. First, preheat the oven to 350 degrees. Second, in a medium bowl sift together the cake flour, baking powder and salt. Set aside. Third, in another bowl, or a large measuring cup for easy pouring, whisk together the egg whites and buttermilk. Fourth, in the bowl for the mixer add the sugar and butter. Beat on medium for 3 minutes, or until light and fluffy. Add in the clear vanilla extract and beat until well mixed. Fifth, set the mixer on low and begin adding 1/3 of the flour mixture. Next add 1/2 of the buttermilk mixture and beat until well mixed. Keep repeating, making sure to end with the flour mixture. Then increase the speed to medium low and beat for another 2 minutes.
Baking: Sixth, prep two 8” cake pans with butter and flour. Pour the mixture evenly into each pan. You will have some leftover mixture that could either be thrown out or makes several cupcakes. (I always opt for the extra cupcakes to have a little treat around the house.) Put the pans into the oven and set the timer for 30 minutes. Check the cakes then, but they may take up to an hour, depending on how thick the cake is. They will be done when a tooth pick comes out clean. Then set the pans out on cooling racks. Cool inside of the pans for 5 minutes and then take the cakes out of the pans and cool them on the racks completely.
Whipped Cream: 1 Cream cheese, 1/2 cup lavender sugar, 2 cups heavy cream, 3 tsp vanilla. First, start with the paddle attachment. Cream the cream cheese, lavender sugar and vanilla together until creamy. About 3-5 minutes. Second, set the bowl and whisk attachment into the fridge for a couple of minutes. Third, take it out once it’s cold and then start adding the heavy cream slowly on medium. Once all the cream is added stop and scrape the bowl. Then put on medium high-high until it peaks. Optional: purple food coloring can be added at this point to give the whipped cream an even more lavender look.
Finishing touch: Now it’s time to put it all together! First, level both completely cooled cakes. Next, put the first layer on a cake round, cover with frosting, and place second round on top. Use remainder of frosting to cover the cake. Lastly, decorate and top it off with the fresh fruits as desired.
The recovery from my surgery is going well. I’m still in pain, but it’s improving every day. Thank you all for your prayers.
Mrs. Hess, out