Name: Lemon and thyme sponge cake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: 12 eggs, at room temperature; 330 gm raw caster sugar (1½ cups); 2 lemons, finely grated rind only; 370 gm plain flour, triple sifted (2½ cups); 120 gm butter, melted and cooled; 2 tbsp thyme leaves; 300 ml pouring cream, whipped to soft peaks; For dusting: sugar; Lemon butter; 165 ml lemon juice; 220 gm butter, coarsely chopped; 165 gm caster sugar (¾ cup); 4 egg yolks; 2 eggs; Lemon and thyme syrup; 180 gm raw caster sugar; 60 ml lemon juice (¼ cup); 2 lemons, zested rind only; 8 thyme sprigs; 50 ml limoncello

Lemon and thyme sponge cake

Australian Gourmet Traveller recipe for lemon and thyme sponge cake

Serves 8

Prep

30M

Cook

1H 10M

Total

1H 40M

Ingredients

12 eggs, at room temperature

330 gm raw caster sugar (1½ cups)

2 lemons, finely grated rind only

370 gm plain flour, triple sifted (2½ cups)

120 gm butter, melted and cooled

2 tbsp thyme leaves

300 ml pouring cream, whipped to soft peaks

For dusting: sugar

Lemon butter

165 ml lemon juice

220 gm butter, coarsely chopped

165 gm caster sugar (¾ cup)

4 egg yolks

2 eggs

Lemon and thyme syrup

180 gm raw caster sugar

60 ml lemon juice (¼ cup)

2 lemons, zested rind only

8 thyme sprigs

50 ml limoncello

Method

Main

1.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.

2.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.

3.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.

4.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.