The year is flying by, time constantly feels scarce, and cakes that were planned to be extravagant celebrations for seasonal holidays just become extravagant celebrations of just another Friday. Holidays, whether they hold abundant meaning or are geared more towards consumerism (say what you will about Valentine’s Day being a commercial ploy— there’s no denying how fun a festive day full of flowers, hearts, frills, sweets, and beautiful colors can be), they serve as benchmarks in my mind, and often spark loads of creativity for me, especially in the kitchen. This recipe, which I intended to share on the 14th, is undoubtedly inspired by the joy fresh flowers can bring to space, especially when you get to surprise a friend with a bouquet of their very own.
Winter has a tendency to make curmudgeons of us all, with desolate, gray, overcast skies. And while it may not be the most financially-savvy way to use an extra $10 every few weeks, I’ve found within the past month or so that a vase or two of colorful stems blooming in the background of my zoom classes has lightened my mood significantly. This is no secret, it’s a tip that keeps stems stocked in supermarkets across the country year-round. But we forget, thus let this be a humble reminder to you dear reader, that a few tulips on the table or a petite vase of carnations on your nightstand may be just the thing you’ve needed to break up the monotony of colorless, cold days.
I’ve taken this just a step further, by placing a garden atop the matcha buttercream that covering this sponge cake. It makes sense right? Matcha has the wonderful quality of coming off a bit “grassy” at times, however, when used sparingly (we're talking a few teaspoons— I only wish I could give up my morning coffee for a cup of this super green stuff), it creates a delightfully springy, faint chartreuse-colored cake. Fresh rose petals aren’t necessary to share this lightly fragrant, fennel and rose sponge with your favorite people, but it does tend to make just another Friday feel a bit more special.
Fennel rose sponge:
Ingredients:
6 large eggs
1 tsp vanilla extract
1 cup (200 g) white granulated sugar
1 cup (125 g) all-purpose flour
1 tsp baking powder
1 tsp crushed fennel seeds*
2 tsp crushed rose petals*
1 tsp lemon zest
*all the spices are optional, adjust accordingly to taste
Directions:
Preheat the oven to 350 F. Also, prepare the baking pans. Line the bottom of two 8 inch cake pans with parchment paper. Don’t grease the pans as it will inhibit the rise.
Add your eggs, sugar, and vanilla to the bowl of your stand mixer and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy, and pale in color.
While the eggs are whipping, combine the flour and baking powder, in a separate bowl. Once the eggs are ready, sift 1/3 of the dry ingredients into the eggs. Using a spatula, very gently fold the flour into the eggs. Repeat with the rest of the dry ingredients. Add your crushed fennel, zest, and rose petals, and continue folding from the bottom of the mixing bowl till the batter is fully combined, doing your best to keep the eggs as light and fluffy as possible. A light hand and patience are key.
Divide the cake batter evenly between the pans. Bake for 20 to 22 minutes, or until the top of the cakes turn golden-brown. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. Let cool completely.
For the Buttercream, I follow this recipe wonderful recipe by Sally’s Baking Addiction and added 2-3 teaspoons of matcha powder in the last few seconds of beating the frosting at the end.
I also suggest throwing some berries or jam in between the layers for some added texture, but the sponge is flavorful enough on its own, even without the buttercream. Although, a quick whipped cream with some rose water would be equally as lovely and less time-intensive than the swiss meringue… just an option