Cinnamon sponge with raspberries & lavender

March 25, 2022 (Last Updated: March 23, 2022)
Cinnamon sponge with raspberries & lavender

A light cinnamon sponge cake filled with airy whipped cream, lavender-infused sugar and bursts of fresh raspberries

HANDS-ON TIME 30 min | TOTAL TIME 1 hour, plus infusing | SERVES 6




  • 1/4 cup caster sugar
  • 4 fresh lavender flowers (or 1 teaspoon dried lavender)


  • 3/4 cup plain flour
  • 1/2 cup cornflour
  • 2 tsp ground cinnamon
  • 6 eggs
  • 3/4 cup caster sugar
  • 50 grams butter, melted, cooled


  • 1 1/2 cups whipping cream
  • 1/2 cup raspberry jam
  • 250 grams raspberries




COMBINE sugar and lavender in a jar and infuse overnight.


PREHEAT the oven to 180°C. Grease and line two 20 cm round cake tins.

SIFT flour, cornflour and cinnamon well.

BEAT eggs and sugar with an electric mixer until thick and tripled in volume.

SIFT one-third of the flour mixture over the egg mixture. Gently fold in with a large metal spoon. Repeat, using the remaining flour mixture in two batches.

TRANSFER a quarter of the cake mixture to a bowl and fold in melted butter. Carefully fold the mixture back into the remaining cake mixture. Divide batter between prepared tins.

BAKE cakes for 25 minutes, rotating tins on the shelf, or until cakes spring back when pressed lightly with your finger and come away from the side of the tin. Immediately, turn top-side down onto baking-paper-covered wire racks. Leave to cool completely.


WHIP the cream in a bowl with an electric mixer until soft peaks form. Place one cake on a plate. Spread with jam, then half the cream. Finish with a second cake and remaining cream.

DECORATE with three-quarters of the raspberries. Sprinkle with lavender sugar. Serve cake with remaining raspberries. Serve and enjoy.


SEE ALSO: Fig & raspberry upside-down linzer cake

Fig & raspberry upside-down linzer cake

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