LEMON, THYME AND BLUEBERRY SPONGE CAKE

(Makes one medium sized cake – serving 12)

LEMON AND THYME SPONGE

8          eggs, separated and at room temperature

300 g   castor sugar

2          lemons, zested

30 ml   chopped thyme

210 g   cake flour (375 ml)

5 ml     baking powder

120 g   butter, melted

LEMON BUTTER/CURD

165 ml lemon juice

25 ml   cornflour

165 g   castor sugar

4          egg yolks

2          eggs

150 g   butter

LEMON AND THYME SYRUP

150g    castor sugar

80 ml   lemon juice

15 ml   chopped thyme

TO FINISH THE CAKE

150 g   blueberries

250 ml whipping cream

            thyme sprigs

METHOD:

  • For lemon butter/curd: 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, mix in the cornflour and add to lemon juice mixture.
  • Stir continuously on very low heat for 4-5 minutes or until mixture thickens slightly, transfer to a container and refrigerate until completely cold.
  • For lemon and thyme syrup:  Combine the castor sugar, lemon juice and 125 ml water in a small saucepan and stir over medium-high heat until sugar dissolves and bring to the boil.  Add the thyme and simmer until it becomes a syrup.  Cool completely.
  • To make the sponge: Preheat oven to 160°C and line two 24 cm cake tins with baking paper
  • Use an electric mixer on high speed and whisk the eggs, sugar and lemon rind for ±7 minutes or until tripled in volume. Sift the flour, and baking powder together then sift it into the beaten egg mixture.  Fold through using a large metal spoon, add the melted butter and thyme and fold through gently to combine.
  • Pour the batter into the prepared cake tins. Bake for ±25 minutes or until golden and centre springs back when pressed gently with a fingertip. Cool for about 5 minutes in cake tins, then transfer to a wire rack and cool completely.
  • To assemble the cake: Spread the one cake with the whipped cream and lemon butter and sandwich with the other cake.  Drizzle syrup over the cake and top with blueberries and a few sprigs of fresh thyme. 

 

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