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Ingredients

For the cake

  • 150 g sugar
  • 4 eggs
  • 110 g flour
  • 20 g maize starch
  • powdered sugar

For the cream

  • 1/2 l cream
  • 10 Tbsp lavender syrup
  • 1 Tbsp sugar

Instructions

For the cake

  • Preheat oven to 160°C.
  • Line a jelly roll pan with parchment paper and grease with cooking spray.
  • In a medium bowl, mix together eggs and sugar for about 20 minutes.
  • Sift in flour and maize starch.
  • Pour batter into prepared pan and spread into an even layer. Bake for about 30 minutes.
  • When the cake is done, dust a clean kitchen towel with powdered sugar and tip warm cake onto the towel. Peel off parchment paper. Starting at the short end, use the towel to roll the cake into a log. Let cool completely.

For the cream

  • In a bowl, beat together cream and sugar until medium peaks form. Add lavender syrup and continue to beat the cream. Put the cream into the fridge.

Assemble the log

  • When the cake is cool, unroll and spread filling evenly over cake. Leave some cream for the outside of the log. Roll cake back into a log, and place seam side down on a plate. Spread the outside with more cream and some dried lavender.