Candied Viola Topped Sponge Cake

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!


Candied Violas

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)

Caster sugar

A fine paint brush

Sponge Cake

2 Eggs

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


Candied Violas

  1. 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. 
  2. 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.
  4. Sprinkle front and back with sugar and gently shake to remove excess sugar. 
  5. Snip off stem and place on a tray covered with waxed paper, repeat with the rest of your violas
  6. Let stand in a warm, dry place until crisp. We left them over night. 

Sponge Cake

  1. Preheat oven to 180°C. Grease 2 x 10cm round cake tins and line with baking paper.
  2. Using an electric beater, beat eggs for 4-6 mins, or until eggs have increased in size, and are thick and pale.
  3. Add 1/3 cup of sugar, a little at a time, beating well after each addition. Beat in 1/2 tsp of vanilla.
  4. Sift flour over egg mixture. Gently fold in flour until completely combined.
  5. Divide mixture evenly between the two tins.
  6. 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.
  7. In the meantime whip the cream with the left over sugar and vanilla, until peaks form.
  8. Turn out the cakes onto a wire rack and peel away the paper. Leave to cool completely.
  9. 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.
  10. Cover the cake with the rest of the whipped cream, and top with candied violas.

Serves 4


  • 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.