Lemongrass Lady (White Sponge with Lemongrass Syrup & Blueberry Compote)

I recently traveled to Thailand. I knew I would love the colors, the architecture, the people, and the food, but I didn’t know just how much. The Professor and I traveled all over the country taking in the city, the jungle, and the beaches. Are you jealous yet? I really wanted to take a cooking class in Chiang Mai so we signed up for a private lesson at a little organic cooking school outside of the city. I learned how to make Tom Yum soup, Pad Thai, Massaman Curry, Green Curry, Sticky Rice, and, and, and… When we were done cooking, and eating, our chef instructor took us on a bike ride to an authentic food market. Along the way the pointed out lemongrass, thai basil, kale, thai eggplants, and rice patties. When we arrived at the market we saw what people in Thailand really eat: frogs, crickets, and veggies oh my! It was absolutely thrilling to be in a market that was so colorful and so fragrant. Wanting to bring some of that influence into my baking I came up with this recipe.

























White Sponge Cake with Lemongrass Syrup and Blueberry Compote

1 Cup Non Dairy Milk (Almond, Rice, Soy Milk) 
1 tsp Apple Cider Vinegar
1 Tbsp  Vanilla 
1/3 Cup Oil 
Seeds of one vanilla bean
3/4 Sugar 
1 1/3 Cup Flour 
3/4 tsp Baking Soda 
1/2 tsp Baking Powder 
1 Tbsp Corn Starch 
1/4 tsp Salt 

Prep Time: 30 Minutes
Active Prep Time: 10 Minutes
Servings Make 1 8-inch Round Cake (I usually make two)

Directions:
Preheat oven to 350 and line a cupcake tin with cupcake liners. In a liquid measuring cup, pour in the non-dairy milk and the apple cider vinegar and set aside. In the bowl of a mixer, pour in oil, vanilla, vanilla bean, and sugar. Mix together with the paddle attachment. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth. Fill an 8 inch parchment lined and greased round cake pan and bake for 15-17 minutes or until a toothpick comes out clean. Let cool, then use chop sticks or a straw to make holes in the cake to absorb the lemongrass syrup. Frost with the whipped cream, top with blueberries, and serve.

Lemongrass Simple Syrup
1 Cup Sugar
1 Cup Water
10 Dried Lemongrass Pieces

Directions:
Combine all ingredients in a small sauce pan and heat on low until the mixture comes to a simmer and the sugar is completely dissolved – about 7-10 minutes. Do not rush this process. Take it off the heat and allow the lemon grass to stay in the mixture while it is cooling. Strain the mixture and use a pastry brush to spread the syrup on the cake.

 Blueberry Compote

12 oz Blueberries Fresh or Frozen
3 Tbsp Sugar
1 Tbsp Lemon Zest (about half of a lemon)
Juice of Half of a Lemon
3-4 Tbsp Lemongrass Simple Syrup
1 Tbsp Corn Starch

Directions:

Place all of the ingredients into a small sauce pan over medium-low heat. Cook until they reach a simmer, stirring occasionally. When the mixture thickens slightly it is done

Vanilla Whipped Cream

2 Cups Heavy Cream
2 Tbsp Sugar
1 tsp Vanilla
Seeds of One Vanilla Bean

Directions:
Place all of the ingredients in a cold mixer bowl and whip it on high until stiff peaks form. Frost cake immediately or place in the refrigerator until ready to use.

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