Cinnamon Sponge Cake with Raspberries and Lavender Sugar

For the lavender sugar, place the sugar and lavender in a storage jar and let steep for at least 4 hours or overnight.

Preheat the oven to 180 °C. Grease two round springform pans (Ø 20 cm) and line the bottoms with baking paper.

Sift flour, cornstarch and cinnamon three times. Beat the eggs and sugar with a hand mixer for about 8 minutes until three times the volume.

Sift in one-third of the flour mixture and gently fold in using a metal spoon. Repeat in portions with the remaining flour mixture.

Pour a quarter of the dough into a small bowl. Fold in the melted butter. Gently fold the butter mixture into the remaining batter. Divide the batter between the two pans.

Bake the dough for about 25 minutes (until it springs back when lightly pressed with your finger, and is already slightly detached from the edge of the mold), switching molds halfway through.

Turn out onto cake racks lined with parchment paper and let cool. Beat the whipped cream with a hand mixer until stiff.

Arrange one sponge cake on a cake plate, spread with the jam, then with half of the whipped cream. Finish with the second sponge cake and the remaining whipped cream.

Garnish with the raspberries and sprinkle with lavender sugar.

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