Quick and Easy

Lemon thyme sponge cake with curd cream

This delightful lemon thyme sponge cake recipe combines with curd cream to create a show stopping cake that's the perfect sweet touch for your next cake-worthy occasion
Lemon thyme sponge cake with curd creamMel Jenkins
10
40M
20M
1H

Discover how to make this classic lemon curd recipe.

Ingredients

Method

1.Pre-heat the oven to 180°C and line two matching 20cm cake tins with baking paper at the base and lightly grease the sides.
2.Using an electric beater, beat the eggs and sugar for about 8 minutes or until very thick and pale (the mixture should make a ribbon when the beater is held up).
3.Sift over the flour and baking powder and using your hand or a metal spoon, gently fold in with the combined melted butter and boiling water and thyme leaves. Divide the mixture evenly between the tins and lightly tap on the bench to remove air bubbles. Bake for 14-18 minutes or until the sponges are puffed, golden and just starting to pull away from the sides. Set aside to cool completely before filling.
4.Combine the curd, crème fraiche and cream in a large bowl and beat with an electric beater for 1-2 minutes or until thick and spreadable.
5.Place one sponge on a serving plate and spread with of the lemon curd cream, lay over the second sponge and top with dollops of lemon curd cream. Decorate with thyme leaves and swirls of extra lemon curd.
  • This filling is equally good in a vanilla sponge or a banana cake. – PER SERVE: Energy: 354kcal, 1483kj Protein: 5g Fat: 19.5g Saturated fat: 10.6g Cholesterol: 158mg Carbohydrate: 40g Fibre: .9g Sodium: 111.8mg
Note

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