Hyssop and Rose Sponge Layer Cake

Name: Hyssop and Rose Sponge Layer Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 Tbsp dried hyssop leaves (use the first for a hint of hyssop, the second for more prominent flavor); 355 milliliters cake flour; 6 eggs, separated, at room temperature; 237 milliliters cold heavy cream; 79 milliliters rose jam; 355 milliliters sugar; 1 teaspoon table salt; 6 Tbsps boiling water

This recipe makes 6 servings with 561 calories, 10g of protein, and 19g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of baking powder, water, table salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Adjust oven rack to center position and preheat oven to 325°F.

Equipment you will use

Oven

Pour boiling water over the hyssop leaves in a small bowl and steep for three minutes. Strain through fine mesh strainer into 1-cup liquid measure cold water to get back to six tablespoons total (1/4 cup plus two tablespoons). Set aside to cool.

Ingredients you will need

Water

Equipment you will use

Sieve

Bowl

Beat together egg yolks and sugar in stand mixer or by hand in medium bowl until light and pale yellow and mixture falls in ribbons from whisk.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Add cooled hyssop water and stir to combine.

Ingredients you will need

Water

Add the flour, baking powder, and salt. Stir until just combined—do not overmix.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

In clean bowl with new whisk (carefully clean stand mixer and whisk attachment if using) beat the egg whites until they form stiff peaks. The whites should be dry but still have a shine to them.

Ingredients you will need

Egg Whites

Equipment you will use

Stand Mixer

Whisk

Bowl

Stir about a quarter of your beaten whites into yolk mixture to lighten it, then add remaining whites in three or four additions, folding gently with rubber spatula. Line the bottom of loaf pan with parchment paper and pour the batter in. It should come to just below the lip (excess batter can be baked in separate small ramekin).

Ingredients you will need

Egg Yolk

Equipment you will use

Baking Paper

Loaf Pan

Ramekin

Spatula

Bake until top feels firm and springy when pressed with a finger, about 30 minutes.

Equipment you will use

Oven

Slide knife around edges of the pan and remove cake onto a cooling rack. Allow to cool 10 minutes, then slice into thirds.

Equipment you will use

Wire Rack

Knife

Frying Pan

Let slices cool completely, then spread rose jam evenly on one layer.

Ingredients you will need

Spread

Jam

Add the middle layer. Whip the heavy cream until it forms stiff peaks, then spread it on the middle layer and cover it with the top. Trim sides to form neat rectangle if desired.

Ingredients you will need

Heavy Cream