Earl Grey and Lavender White Cake

 

This cake is once again a way to use up some leftover egg whites from our ice cream making. It is very similar to a traditional sponge cake, but made without the yolks of the eggs and a lower proportion of fat to sugar and flour, meaning it is soft and light in texture. The flavours of this cake can be changed as per taste, but for me this combination of lavender and earl grey tea with a lemon icing drizzle is unusual yet delicious and perfect to enjoy on a warm summer afternoon. 

Recipe - Makes a 2lb loaf cake

For the sponge: 

• 3 egg whites
• 150g margarine, diced
• 285g caster sugar
• 90ml milk
• 270g self-raising flour
• 1/2 tsp bicarbonate of soda
• Leaves of 2 earl grey tea bags (approx 1 1/2 tbsp)
• 2 tsp edible lavender flowers

For the icing:

• 80g icing sugar
• 1 tbsp lemon juice
• Lavender flowers, to decorate

Preheat the oven to 180C and grease and line a 2lb loaf tin. Set aside. To make the cake, whisk the egg whites in a clean bowl to stiff peaks. In a separate bowl, cream the margarine and sugar to light and pale. Whisk in the milk, then fold in the flour, bicarbonate of soda, earl grey tea leaves and lavender flowers. Fold in the egg white gently, adding one-third at a time and mixing until there are no streaks of egg white left. Pour the mixture into the greased and lined tin and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. 

Remove the cake from the oven and leave in the tin to cool. Meanwhile, make the icing by mixing the icing sugar and lemon juice together to form a slightly runny paste. Spoon into a piping bag fitted with an icing nozzle. Remove the cake from the tin and place on a cooling rack then drizzle the icing over the top. Sprinkle over the lavender flowers and leave the icing to set before serving.