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FEATURE RECIPE
Lemon and thyme sponge cake
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Serves
8
Cooking Time
Prep time 30 mins, cook 1 hr 10 mins (plus cooling)
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12
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eggs, at room temperature
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330 gm (1½ cups)
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raw caster sugar
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2
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lemons, finely grated rind only
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370 gm (2½ cups)
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plain flour, triple sifted
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120 gm
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butter, melted and cooled
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2 tbsp
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thyme leaves
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300 ml
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pouring cream, whipped to soft peaks
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For dusting:
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sugar
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| Lemon butter |
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165 ml
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lemon juice
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220 gm
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butter, coarsely chopped
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165 gm (¾ cup)
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caster sugar
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4
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egg yolks
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2
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eggs
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| Lemon and thyme syrup |
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180 gm
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raw caster sugar
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60 ml (¼ cup)
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lemon juice
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2
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lemons, zested rind only
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8
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thyme sprigs
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50 ml
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limoncello
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1
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For lemon butter, combine lemon juice and butter in a heavy-based saucepan and stir over low heat until butter melts. Whisk sugar, egg yolks and eggs in a bowl until combined, add to lemon juice mixture and stir continuously for 4-5 minutes or until mixture thickens slightly, transfer to a container and refrigerate until completely cold. Makes about 2 cups.
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2
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For lemon and thyme syrup, combine sugar, lemon juice and ¾ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, add lemon zest and bring to the boil. Reduce heat to medium, simmer for 15-20 minutes or until zest is translucent, add thyme and simmer for another 2 minutes. Remove from heat, add limoncello and stir to combine. Cool completely.
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3
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Preheat oven to 160C. Using an electric mixer on high speed, whisk eggs, sugar and lemon rind for 7-8 minutes or until tripled in volume. Sift over flour, then fold through using a large metal spoon, add butter and thyme and fold through. Pour into a buttered and floured 28cm-diameter cake pan, filling to 3cm below rim (there may be mixture left over). Bake for 35-40 minutes or until golden and centre springs back when pressed gently with a fingertip. Cool for 5 minutes in pan, then transfer to a wire rack and cool completely.
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4
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To serve, halve cake horizontally, spread base with cream and lemon butter and sandwich with top. Scatter top with white sugar, drizzle syrup over and serve.
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Drink Suggestion Grapey, sherbety Moscato.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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