Chamomile cake

2 May 2018

Spring is reminiscent of fresh rains, citrus and floral notes. This lovely season inspired me to do something interesting with chamomile.

Egg White Cake with a Chamomile Curd icing

About a month ago, I was on vacation in Cairo and after a short tour to the Spice market I had a ton of Chamomile on my hand. It was irresistible! When I returned to Strasbourg, I thought that with this enormous amount of chamomile, I could allow myself some experiments. This is how the idea of a Camomile-based curd came to me (we like curds a lot on this blog).

I’ve benne making a lot of Sponge cake iced with some kind of cur lately. In particular, I make a sponge cakes with egg whites. This way, I can use the egg yolks for the curd, and there is no waste.

To go further with my experiments with chamomile, I added a little bit of infused in the sponge cake too. Result: a very floral and springy cake!

Ingredients:
  • 6 Eggs (whites and yolks seperated)
  • 210 g Flour
  • 270g Sugar
  • 1 Baking Powder
  • 185g Butter
  • 30g Dried Chamomile
  • 2 Tbsp Cornscratch
  • 1 Tbsp Lemon juice

 

Boil 250ml of the water and let the Chamomile infuse in it for 10 minutes.

 

Preheat your oven on 200 °C.

 

Grease and lightly flour a cake pan.

 

In a large bowl, whisk the egg whites with an electric mixer on medium speed until foamy.

 

Gradually add 85g of the sugar while the mixer is running. Run the blender at high speed and whisk the egg whites to soft peaks. Put aside.

 

In another bowl, beat 150g of the butter with another 85g of sugar until light and fluffy (about 5 minutes).

 

 

Add 3Tbsp of the chamomile infusion to the butter-sugar mixture.

 

Add the flour and baking powder to the butter-sugar mixture and mix well.

 

 

Gently stir in egg whites until well blended.

 

 

Pour the dough in your mold.

 

Bake for half an hour or until a toothpick inserted in the center comes out with a few damp crumbs. Then let the cake cool down.

 

Let’s get to the Chamomile curd now: mix the rest of the chamomile brew and lemon juice with the cornstarch.

 

 

Beat the egg yolks with the remaining sugar (100g) in a saucepan.

 

Add the cornscratch / chamomile mixture to the saucepan and mix.

 

 

 

Heat the saucepan on low heat for 7 minutes and stir regularly.

 

 

Remove from heat and stir in butter. Mix well.

 

Let the chamomile curd cool for about 10 minutes and gently pour over the Chamomile cake.

 

 

 

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