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    May 13, 2014

    feather light cake with lilac infused creme patissiere and lemon curd

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     these wonder lilacs were given to me from maddocks farm organics, they sell fresh edible flowers and seasonal salads and herbs.
    i decided to infuse the creme patissiere with the lilacs and a vanilla pod to make the most of their sweet flavour.
    the sponge is fat less and is so light and springy, its my favourite type of cake and perfect for the delicate flavours.

    to make the pastry creme to fill the cake you will need
    1 vanilla pod
    1 cup of lilac flowers, 2 heads
    200ml milk
    2 egg yokes
    60g sugar (3/4 cup plus 1 tbsp)
    20g corn flour (2 tbsp)
    in a pan add the milk with the lilac flowers and the vanilla pod (scraped and added in with the flowers)
    bring to a light boil then remove from heat and put the lid on and leave to infuse for 10 minutes, in a separate bowl add the yolk and sugar and whisk together, pour the milk mixture through a sift and the add 1/4 of the mixture into the yolk mixture and combine
    then pour it back in to the pan and stir continuously over a low heat until it thickens.
    then pour into a bowl and continue to stir to stop any lumps
    for the cake
    4 eggs separated
    115g caster sugar (1/2 cup plus 1 tbsp)
    115g flour (3/4 cups plus 2 tbsp)
    1 tsp baking powder
    preheat oven to 180c 350f
    in a bowl whip the egg whites until stiff peaks start to form then slowly add the sugar and whip until thick and glossy.
    whisk in the egg yolks then sift together the flour and baking powder and add half to the mixture and fold in with a metal spoon being careful not to loose any of the volume
    spoon in to two 18cm cake lined tins and bake for about 15/20 minutes, 
    leave to cool in the tin for 10 minutes then remove from tins and leave to cool completely
    add the pastry creme on top of the bottom layer then add some lemon curd on to the bottom of the top layer and sandwich together and whip some double cream and soon onto the top and spread out, decorate with lilacs.
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    28 Comments

    1. Rinako Camellia says

      May 13, 2014 at 5:06 pm

      Thank you for this perfect recipe! ^_^

      ❤ ✿ VISIT MY BLOG ✿ ❤
      Rinako

    2. Sue/the view from great island says

      May 13, 2014 at 7:08 pm

      I don't think there's anything prettier than lilacs on a cake…I am so disappointed in Los Angeles, there aren't any lilacs to be found!

    3. Michele @ The Nest at Finch Rest says

      May 13, 2014 at 7:15 pm

      You just never cease to amaze me……and lilacs are edible? I love to eat lavender infused things, but never knew about lilacs – would so love to try that – you make it look so beautiful and so easy, neither I can do, haha. Thanks for sharing, so awesome.

    4. Elisa Claire North says

      May 13, 2014 at 8:28 pm

      Absolutely beautiful! Your pictures and your blog are amazing!

    5. Jenny Romaine says

      May 13, 2014 at 8:40 pm

      Gorgeous! Too pretty to eat but I would! : )

    6. Diana says

      May 14, 2014 at 5:40 am

      Amzaing! Thank you 🙂

    7. Amber Harrop says

      May 14, 2014 at 12:35 pm

      My Grandpop grew lilacs and this cake reminds me of him – it is gorgeous as usual 🙂

    8. Artsy VaVa says

      May 14, 2014 at 2:32 pm

      Your cake is gorgeous! The lilacs are so pretty. Sadly they don't grow in my area.

    9. Patricia Shea says

      May 14, 2014 at 4:38 pm

      Absolutely beautiful! You've intrigued me with the lilac infusion – must try this when mine bloom – thanks!

    10. Kat@Home.Made.Interest. says

      May 14, 2014 at 8:07 pm

      Absolutely beautiful!

    11. Linda@2CookinMamas says

      May 14, 2014 at 9:58 pm

      This cake is absolutely gorgeous! I have never tried any type of lilac infusion but it looks incredible. Thanks for sharing on Lovely Ladies Linky.

    12. sublimedelights says

      May 15, 2014 at 11:56 pm

      That is just about the most wonderful image of cake/flowers I have ever seen!

    13. Jane Craske says

      May 16, 2014 at 2:17 pm

      Gorgeousness! I've not baked with lilacs before but now I can't wait for ours to pop this week.

    14. Nancy @ Nancy's Daily Dish says

      May 16, 2014 at 4:46 pm

      Oh it is soooo beautiful!

    15. Amy Stenehjem-Kelsch says

      May 19, 2014 at 10:53 pm

      Ohhhh, this is one of the prettiest cakes I have ever seen! So lovely!!! Pinned and shared on Twitter!

    16. Mary Palumbo Collings says

      May 20, 2014 at 3:50 pm

      Aimee , this cake is gorgeous!!!
      XO Mary

    17. Kendra Pahukoa says

      May 20, 2014 at 5:48 pm

      omygosh! its like a work of art! I don't think i'd actually let anyone touch it let alone eat it.
      simply beautiful!

    18. Debi and Charly @ Adorned From Above says

      May 20, 2014 at 7:56 pm

      Beautiful cake Aimee. Thanks so much for Wednesday's Adorned From Above Link Party.
      Have a great week.
      Debi and Charly

    19. Laura (Tutti Dolci) says

      May 21, 2014 at 2:09 am

      So beautiful, the lilac infusion is just brilliant!

    20. Johanne Lamarche says

      May 21, 2014 at 2:21 pm

      So beautiful and original! Did not know lilac flowers were edible. Love it!

    21. Johanne Lamarche says

      May 21, 2014 at 2:22 pm

      So beautiful and original! I did not know lilac flowers were edible. Love it!

    22. Julie Baugh says

      May 28, 2014 at 2:34 pm

      Oooh that looks gorgeous! I might have to do a similar thing with elderflowers (we get them on a tree at the end of our garden).

    23. Annie says

      June 10, 2014 at 9:59 pm

      This might be the most beautiful cake I have ever seen. Just lovely.

    24. Riley MacDonald says

      May 9, 2015 at 5:51 pm

      Hello! Can this cake be assembled a day ahead of time? Thanks, Riley

      • twiggstiudios says

        May 10, 2015 at 1:09 pm

        Yes it should be fine if you keep it in the fridge then let it get to room temp for half an hour before serving xx

    25. Simona says

      May 10, 2015 at 10:30 am

      What a beautiful cake!

    26. Dianna says

      April 19, 2018 at 6:55 pm

      When you say “and add half to the mixture and fold in with a metal spoon being careful not to loose any of the volume” can you clarify those directions?

      • twiggstiudios says

        April 19, 2018 at 9:22 pm

        Add half the flour to the whipped egg and fold in generally so you don’t knock out the air the add the rest and fold in again

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