Spring Cake Pressed Edible Flowers (Print Version)

Aromatic sponge layered with tangy lemon curd, finished with edible blossoms for a festive touch.

# What You'll Need:

→ Sponge Cake

01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, at room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 2 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1 cup whole milk, at room temperature
09 - Zest of 1 lemon

→ Lemon Curd

10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice
13 - 1 tablespoon finely grated lemon zest
14 - 6 tablespoons unsalted butter, cubed

→ Decoration

15 - 1 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - 20 to 30 pressed edible flowers (pansies, violets, nasturtiums, or organic rose petals)

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat softened butter with granulated sugar using an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Incorporate vanilla extract and lemon zest.
03 - In a separate bowl, whisk flour, baking powder, and salt. Add dry mixture to wet ingredients in three batches, alternating with the milk. Mix gently until just combined.
04 - Divide batter equally between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
05 - For the lemon curd, whisk eggs, sugar, lemon juice, and zest in a heatproof bowl. Place over a saucepan of simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Let cool completely.
06 - Combine chilled heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form.
07 - Position one cake layer on a serving plate. Spread an even layer of lemon curd over the surface. Place the second cake layer on top.
08 - Lightly coat top and sides of cake with whipped cream. Carefully arrange pressed edible flowers over the surface, pressing gently to adhere.
09 - Refrigerate cake for at least 30 minutes to set the decorations before slicing and serving.

# Expert Advice:

01 -
  • Zesty Flavor: The homemade lemon curd provides a sharp, tangy contrast to the sweet sponge.
  • Visual Appeal: Pressed edible flowers turn a simple cake into a breathtaking work of art.
  • Light Texture: A delicate sponge and whipped cream frosting make this a refreshing choice for warmer weather.
02 -
  • Always ensure your edible flowers are organically grown and confirmed as safe for human consumption.
  • The sponge cake layers can be prepared a day in advance; just wrap them tightly and store at room temperature until you are ready to assemble.
  • Use chilled heavy cream and a cold bowl for whipping to get the most stable stiff peaks for your frosting.
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