This simple sponge cake is transformed with the addition of candied violas! If you didn’t already know, those pretty little flowers from your garden are edible!
25-30 Colour Your Life Violas, stems left on (we used Viola Tinkerbell mix)
1 Egg white (Please note: Raw egg white is not suitable for young children, pregnant women or the elderly, see tips for other options)
A fine paint brush
1/3 cup Caster sugar
1/2 tsp Vanilla Essence
1/2 cup Self-raising Flour
150 ml Cream
1/4 cup Strawberry Jam
2 tbsp Castor sugar
1 tsp Vanilla Essence
2 Round 10cm cake pans
- If you are not sure whether there are any chemicals on your violas please wash them carefully, and allow them to dry completely before continuing.
- Whisk egg white with a fork until it is smooth and there are no lumps left.
Holding a viola by its stem, brush egg-white mixture on all surfaces with a small paintbrush.
- Sprinkle front and back with sugar and gently shake to remove excess sugar.
- Snip off stem and place on a tray covered with waxed paper, repeat with the rest of your violas
- Let stand in a warm, dry place until crisp. We left them over night.
- Preheat oven to 180°C. Grease 2 x 10cm round cake tins and line with baking paper.
- Using an electric beater, beat eggs for 4-6 mins, or until eggs have increased in size, and are thick and pale.
- Add 1/3 cup of sugar, a little at a time, beating well after each addition. Beat in 1/2 tsp of vanilla.
- Sift flour over egg mixture. Gently fold in flour until completely combined.
- Divide mixture evenly between the two tins.
- Bake for 10-15 mins, or until the cakes spring back when they are gently poked in the centre. Cool in tin for 5 minutes.
- In the meantime whip the cream with the left over sugar and vanilla, until peaks form.
- Turn out the cakes onto a wire rack and peel away the paper. Leave to cool completely.
- Place one cake onto a serving plate and spread the top with some of the whipped cream. Spread the other sponge with jam and place on top of the other cake, jam side down.
- Cover the cake with the rest of the whipped cream, and top with candied violas.
- If you need to make your flowers on the same day as you need to serve them, use a hairdryer or place in front of a heater to help them dry quickly.
- If you are worried about using egg on your violas try using a thick mixture of cornflour and water, xanthan gum or potato starch. You can also get egg replacement powder from health shops.