Lavender Log

posted in: Dessert, WINE & DINE | 0

This Lavender Log has a waft of fresh floral aroma and takes inspiration from the classic French ‘Bûche de Noël’ (also known as Yule Log Cake) that is usually a heavenly flourless chocolate sponge cake rolled with chocolate whipped cream. Infused with lavender syrup, it is my Kiwi version of the classic log .

Edible Lavender is perfect to make Lavender Syrup, which can then be used in muffins, cakes, ice cream, cocktails and lots more. Here is the recipe for Lavender Syrup.


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


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.